Simple Mashed Potatoes

• 3 Idaho baking potatoes
• 23 cup or so low-fat milk
• 1 tablespoon butter, or more, to taste
• Salt and freshly ground black pepper to taste

1. Place the potatoes in a heavy saucepan, cover with water, bring to a boil and simmer about 40 minutes, until the potatoes are tender.
2. Drain potatoes and, holding them in a clean kitchen towel, peel off skins.
3. Quickly rinse cooking pot.
4. Bring the milk barely to a simmer in a small saucepan.
5. Mash the potatoes by putting them through a ricer back into the rinsed cooking pot or mash them with a fork in the pot.
6. Add as much warm milk as is needed to make them smooth and the consistency you like, then stir in as much butter, salt and pepper as you wish.
7. Serve at once or reheat briefly before serving.

baking potatoes, milk, butter, salt

Taken from cooking.nytimes.com/recipes/11703 (may not work)