Place potatoes in a large pot and cover with salted cold water. Bring to a boil and reduce heat so that potatoes continue to simmer. Cook potatoes until tender about 20-30 minutes depending on size of potatoes.
Drain potatoes and return to hot pot and shake to dry off. Carefully peel potatoes and pass through a food mill or ricer. Stir warm milk and softened butter into potatoes until smoothy and creamy and a desirable consistency. Season with salt and pepper. Serve immediately.
To hold potatoes for service: reheat riced or pureed potatoes in microwave and add milk and butter right before serving.
Courtesy of Gourmet Magazine