Ingredients
2 pounds russet or Idaho potatoes, peeled and cut into 1/2-inch pieces
1/2 cup whole milk, plus more as desired
4 tablespoons unsalted butter, plus more as desired
Coarse salt and freshly ground pepper
Preparation
Place potatoes in a steamer basket set over a medium saucepan filled with 2 inches of water. Place saucepan over medium-high heat and steam potatoes until tender, about 15 to 20 minutes.
Heat milk in a small saucepan over medium-low heat until hot, but not boiling. Drain potatoes and pass them through a ricer back into the medium saucepan. Using a wooden spoon, gently stir in butter and hot milk until well incorporated. Season with salt and pepper. Add additional milk and butter, if desired. Serve warm.
