Mashed Potatoes (The Yellow Rose)

• 7 medium size Idaho potatoes, peeled and quartered
• 1 stick sweet butter
• 1/4 cup milk
• Salt and pepper to taste

1. Boil the potatoes until they are very well cooked, nearly falling apart, about 30 minutes.
2. Drain potatoes thoroughly.
3. In a large bowl mash the potatoes well with a hand masher.
4. Add butter and mash more; add milk slowly while mashing until desired consistency is reached (some potatoes absorb more liquid than others).
5. Season to taste and serve.

potatoes, sweet butter, milk, salt

Taken from cooking.nytimes.com/recipes/2515 (may not work)