Potato Puree

Potato Puree

2 potatoes, Russet or Idaho-type or Yukon Gold

1 tbsp butter

1/3 cup milk

salt and pepper to taste

Prepare the potatoes, leaving the skin on.  Boil or steam until very tender, about 20-25 minutes.  Drain well and peel.  In a microwave-safe bowl, pour in the milk with the butter and microwave on medium-high for a couple minutes until hot.  Pass the potatoes through a food mill or potato ricer (I peeled the potatoes and used a potato masher), then put the puree back into the pot used to cook the potatoes.  Pour in the butter-milk mixture.  Season with salt and pepper and blend well.  Reheat and serve warm.  Makes 2 servings.