2 potatoes, Russet or Idaho-type or Yukon Gold
1 tbsp butter
1/3 cup milk
salt and pepper to taste
Prepare the potatoes, leaving the skin on. Boil or steam until very tender, about 20-25 minutes. Drain well and peel. In a microwave-safe bowl, pour in the milk with the butter and microwave on medium-high for a couple minutes until hot. Pass the potatoes through a food mill or potato ricer (I peeled the potatoes and used a potato masher), then put the puree back into the pot used to cook the potatoes. Pour in the butter-milk mixture. Season with salt and pepper and blend well. Reheat and serve warm. Makes 2 servings.