Perfect Mashed Potatoes
3 pounds baking potatoes, peeled and quartered
3/4 - 1 cup whole milk
6 tablespoons unsalted butter, softened
Salt to taste
Freshly-ground black pepper to taste
Place peeled potatoes in a medium pot and cover with cold water. Bring to a boil then reduce heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes.
When potatoes are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot.
Heat milk in saucepan. Add hot milk to potatoes and mix until smooth. Add butter and heat until finely textured and fluffy.