I prefer using whole milk for baking and cooking (i.e., mashed potatoes). I think it gives creamier, moister results than my 1% milk due to the higher fat content.
I know I live under a rock...but what is "Vitamin D" milk? I thought most commercial milk had vitamin D in it to help with calcium absorption. Or do you not drink commercial milk? (not judgy...I'm lactose intolerant so I don't drink milk at all)