Fabulous Mashed Potatoes

• 3 1/2 pounds Idaho potatoes, peeled and cut into 2 1/2-inch pieces
• 1/4 pound sweet butter, cut into small chunks
• 1 1/2 cups milk or cream
• Kosher salt and freshly ground black pepper to taste

1. Cover the potatoes with cold water and bring to a boil in a large pot.
2. Cook until tender, about 40 minutes, and drain immediately.
3. Use a potato ricer or an electric mixer to begin mashing the potatoes.
4. Add the butter and half the milk or cream and whip or rice to a nearly smooth puree.
5. Add more milk or cream to achieve the consistency you desire.
6. Season to taste with salt and pepper and serve.

potatoes, sweet butter, milk, kosher salt

Taken from cooking.nytimes.com/recipes/7684 (may not work)