6 Russet potatoes
6 tbsp. butter
3/4 c. warmed milk (DO NOT use cold milk)
Salt & pepper to taste
Extra butter and/or gravy

Peel potatoes and boil them until they can be pierced easily with a fork, about 25 minutes. (Don't cut potatoes in half to speed the cooking time.) Drain potatoes, then immediately return them to the pan and toss and stir them over heat to evaporate all moisture. Remove from heat and use a potato masher or a very heavy whisk to mash them. Stir in butter, then warm milk while continuing to mash the potatoes. Season to taste. Serve immediately, garnished with pats of butter or blanketed with gravy. Makes 4 to 6 servings.