- 2 pounds baking potatoes, peeled and quartered
- 2 tablespoons butter
- 1 cup milk
- Salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
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In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.