- 4 medium all-purpose or russet potatoes, peeled and cut into quarters (about 2 pounds)
- 3 tablespoons butter
- 1/3 to 1/2 cup hot milk
- Salt and pepper to taste
Place potatoes in 4 to 5-quart saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat to medium; cook potatoes 18 to 20 minutes or until fork tender. Drain well.
Return potatoes to saucepan. Mash with potato masher. Add butter; continue mashing, gradually adding hot milk, until smooth and creamy. Season to taste with salt and pepper.
Makes 6 (2/3-cup) servings (4 cups total)
Tip: For very smooth potatoes, force drained cooked potatoes through a potato ricer.