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.