Ingredients:
2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into chunks
1/2 to 3/4 cup (120 to 180 ml) milk, warmed
1/2 cup (115 g) unsalted butter
1 to 2 tsp salt, to taste
1/4 tsp black pepper, to taste
Steps:
Place potatoes in a large pot and cover with cold water by about 1 inch.
Add a pinch of salt to the water.
Bring to a boil over high heat, then reduce to a simmer.
Cook until potatoes are very tender, 15 to 20 minutes.
Drain potatoes thoroughly.
Return potatoes to the pot and cook over low heat for 30 to 60 seconds to remove excess moisture.
Add butter and mash until mostly smooth.
Slowly add warmed milk while mashing to reach your desired consistency.
Season with salt and pepper.
Serve hot.