Preparation time: 5 minutes, Cooking time: 25 minutes, Yield: 8 servings
- 2 1/4 pounds Russet or Yukon Gold potatoes
- 1 1/2 cups heated milk
- 1/4 cup butter
- Salt and pepper, to taste
Peel and quarter potatoes. Place in stockpot of cold water. Water should be about 1 inch above potatoes. Bring to a boil and continue to boil until very tender. Drain and return to heat to dry. Purée potatoes by using a food mill or a hand mixer while adding heated milk and butter. Adjust amounts of milk to get a creamy consistency while turning with a spatula to purée all of the potatoes. Season with salt and pepper to taste.