Ingredients
- 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
- 1 1/2 cups milk, plus extra if necessary
- Salt, to taste
- 6 tablespoons butter, softened
Preparation
Step 1
Place potatoes in a large pan with water to cover. Pierce potatoes with a fork a few times before boiling with skins on. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
Heat milk in microwave.
Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.)
Stir in milk and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
Thirty minutes before serving, microwave until warm, about 7 minutes on high. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.
OR
After cooking, put them in a large slow cooker. The next day place a butter cube on top while reheating.