Light and Silky Mashed Potatoes

• 2 lb Yukon Gold potatoes (preferably large)
• 1 1/2 teaspoons salt
• 2/3 cup whole milk
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 teaspoon white pepper
• Special equipment: a food mill fitted with medium disk, or a potato ricer

1. Peel potatoes and cut into 1-inch cubes.
2. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil.
3. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
4. Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes.
5. Transfer potatoes to a bowl and keep hot, covered.
6. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
7. Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.

potatoes, salt, milk, butter, white pepper, mill

Taken from www.epicurious.com/recipes/food/views/light-and-silky-mashed-potatoes-230989 (may not work)