| Potatoes | 2 lbs |
| Butter | 3 Tbsp |
| Salt | 1 tsp |
| Milk | 1/2 C |
Boil potatoes for about 30 minutes, until they are cooked through. Quartering them speeds this up. Pour off the water and return the potatoes to the hot pan. Shake them over the hot burner for a few minutes to dry them completely.
Heat the milk.
Use a hand potato masher or electric beaters to whip potatoes. Add butter and warm milk to smooth them to the proper consistency. Season to taste with salt and pepper.
I usually leave the skins on, but they are easier to mash to a creamy consistency if you peel them.
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