2 pounds russet potatoes, peeled and cut into 1 1/2-inch chunks
3/4 cup milk
1/2 cup (1 stick) unsalted butter
Freshly ground black pepper
Put the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook about 15 minutes or until very tender. Meanwhile, in a small saucepan, warm the milk and butter.
Drain the potatoes and return them to the pot. Mash potatoes well with a potato masher; use a wooden spoon to beat in the buttery milk. Season to taste with salt and pepper.
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