Transfer to a colander and rinse under cold water until
the water runs clear.
- Bring 4 quarts of water to a boil in a Dutch oven or
stockpot over high heat. Add the potatoes and cook until
completely tender when pierced with the tip of a knife,
about 15 minutes.
- Meanwhile, heat the milk and butter in a small saucepan
over medium heat, stirring occasionally, until the butter is
melted.
- Drain the potatoes in a colander and rinse under hot
running water for 30 seconds to wash away excess
starch. Set a ricer or food mill over the empty pot and
pass the potatoes through. Add the milk and butter and
fold gently with a rubber spatula to combine. Season to
taste with salt and pepper and reheat as necessary, stirring
constantly. Keep warm until ready to serve.
