- 2 pounds medium russet potatoes
- Kosher salt
- 1/2 to 1 stick unsalted butter, at room temperature
- 1 cup whole milk, warmed
- Freshly ground pepper
Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
Plan on 1/3 to 1/2 pound potatoes per person for your feast.
Photograph by Levi Brown