- Russet potatoes, peeled and quartered – 2 pounds
- Butter – 2 tablespoons
- Milk – 1 cup
- Salt and pepper to taste
- Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes; drain.
- In a small saucepan melt butter in milk over low heat. Mash potatoes with a potato masher, adding the milk mixture. Beat until fluffy in texture. Season with salt and pepper to taste.
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