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Potato Puree

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2 potatoes, Russet, Yukon Gold, or Idaho-type
1 tbsp butter
1/3 cup milk
salt and pepper to taste

Prepare the potatoes, leaving the skin on.  Boil or steam until tender, about 20 to 25 minutes.  Drain well and peel.  In a microwave-safe bowl, pour in the ilk with the butter and microwave on medium-high for a couple of minutes until hot.  Pass the potatoes through a food mill or potato ricer, 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.
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