Basic Mashed Potatoes

• 2 pounds russet (baking) or red potatoes
• 3 tablespoons unsalted butter
• 3/4 to 1 cup milk

1. Peel potatoes and cut into 2-inch pieces.
2. (If using red potatoes, it is not necessary to peel them).
3. In a large heavy saucepan simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander.
4. In pan or bowl combine potatoes, butter, and 3/4 cup milk.
5. With a potato masher mash potatoes until smooth, adding more milk if necessary to make creamy.
6. In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.

russet, unsalted butter, milk

Taken from www.epicurious.com/recipes/food/views/basic-mashed-potatoes-11966 (may not work)