- 6 medium russet potatoes, (or floury variety) peeled and cubed
- ½ cup warm milk
- ¼ cup butter
- ¾ teaspoon salt
- a generous dash pepper
- Place potatoes in a saucepan and cover with water. Bring to the boil; cook for about 20 minutes or until tender. Drain well.
- Mash until light and fluffy.
- Add milk, butter, salt, and pepper. Taste, and add more salt or pepper if required.