Creamed Potatoes

• 5 lbs white potatoes, peeled and cut into 1-inch pieces
• 3 12 teaspoons salt, divided
• 2 cups milk
• 14 cup butter

1. Bring potatoes, 4 quarts water, and 1 1/2 tsp salt to a boil in a 6 quart Dutch oven.
2. Decrease heat, and simmer, uncovered, 18 minutes or until potatoes are tender; drain.
3. Place milk in a 2-cup glass measuring cup.
4. Microwave on HIGH 1 minute or until warm.
5. Place butter in a large bowl; add potatoes.
6. Add hot milk and remaining 2 tsp salt.
7. Beat at low speed with an electric mixer until blended; beat at medium speed 3 minutes or until fluffy.

white potatoes, salt, milk, butter

Taken from www.food.com/recipe/creamed-potatoes-493485 (may not work)