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Ingredients
- 6 medium russet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup warm whole milk or heavy whipping cream
- 1/4 cup butter, cubed
- 3/4 teaspoon salt
- Dash pepper
Method
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until very tender (easily pierced with a fork), 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.