• Peel and cut the potatoes into chunks. (if you are using a Yukon Gold or Red Potato, you do not need to peel them if you don't want to, but I don't like the russet potato skin, so I ALWAYS peel them) Place into a saucepan large enough to hold them and enough water to cover by 1 ½ inches. Bring to a boil. Boil until the potatoes are very tender. Drain into a colander. Return the potatoes to the pan and shake gently over low heat to dry them out. You want the water to go away so it can be replaced by some yummy butter and milk.

Once the potatoes are dry and look starchy, about 5 minutes; do one of the following:

• 1. Put the potatoes through a food mill or potato ricer; return to the pan, add the butter, whichever milk you choose, and mix well with a spoon; or
• 2. Mash with a potato masher in the pan until smooth, then add the butter and milk, using the potato masher, blend until smooth; or 
• 3. Using an electric mixer, add the butter and milk and beat until smooth, this method works best with the russet potatoes, not so well with Yukon gold.
• Add salt and pepper to taste. Top with a pat of butter, if desired.