2 lbs. potatoes, peeled (preferably Yukon Gold or other yellow flesh potato) & cut into lg. chunks
1/2 stick sweet butter
1/2 - 1 c. whole milk
A food mill (key to recipe)
Wooden spoon

In a large pot, combine potatoes with water; cover completely. Salt the water. Bring to a boil, cook until tender (approximately 25 minutes). Drain and remove from pot. In the large pot, which you should remove from burner, put 1/2 stick of sweet butter. Place a food mill on the top of the pot. Put potatoes through the food mill. The hot potatoes melt the butter. Heat 1/2 to 1 cup whole milk. Stir milk into potatoes with a wooden spoon until desired consistency. Creamy is recommended. Add salt to taste.