2 lbs. russet potatoes or white boiling potatoes, scrubbed
Salt to taste
2 to 4 tbsp. butter
3/4 c. milk (approximately)
White pepper to taste
Fresh grated nutmeg

Cut each potato in 2 or 3 pieces. Put in a non-aluminum saucepan and add water to just cover and a pinch of salt. Cover, bring to a boil and simmer over medium heat about 20 minutes or until potatoes are very tender. Drain thoroughly and peel. Mash with a potato masher in saucepan, or puree potatoes in a food mill or potato ricer and return to saucepan. Add butter and a few tablespoons milk to potatoes and season with salt, pepper and nutmeg. Heat over low heat, stirring vigorously with a wooden spoon until smooth. Add remaining milk gradually, still stirring over low heat. The potatoes should be soft, but not soupy. If puree is too stiff beat in a few tablespoons milk. If desired, add more salt, pepper and nutmeg. Makes 6 servings.