- 2 pounds medium russet potatoes
- 1/2 to 1 stick unsalted butter, at room temperature
- 1 cup whole milk
- Salt and pepper
Peel and cut potatoes into approximately 1 inch cubes. Place cut potatoes in a large pot and cover with cold water. Add a healthy pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the milk and 1/2 stick of butter and mash with a potato masher until smooth. Add more butter if desired. Season to taste with additional salt and pepper.