Jane And Michael Stern's Mashed Potatoes

• 6 russet potatoes
• 6 tablespoons sweet butter
• Salt and pepper to taste
• 3/4 cup warmed milk

1. Peel the potatoes and place in a large saucepan of boiling water.
2. Boil about 25 to 30 minutes, or until tender.
3. Drain, then return to empty pot.
4. Place over medium heat, tossing and stirring the potatoes to expel all moisture, about 1 to 2 minutes.
5. Mash the potatoes with a potato masher.
6. When free of lumps, add butter, salt and pepper.
7. Continue mashing until well mixed.
8. Mixing vigorously with heavy whisk, add the warm milk.
9. The longer the potatoes are mixed, the fluffier the potatoes will be.
10. Serve immediately, with extra pepper and butter, if desired.

potatoes, sweet butter, salt, milk

Taken from cooking.nytimes.com/recipes/10744 (may not work)