Skill required: Beginner
Use baking potatoes, or Russets, for best texture.
2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
1/4 cup milk or half-and-half, or more to taste
1/4 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1. Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat.
Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
2. Drain potatoes thoroughly.
3. Transfer to a large bowl. Add remaining ingredients.
4. With an electric hand-held mixer, beat potato mixture until light and creamy.
Yield: 4 - 6 servings
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