2 lb (1 kg) russet potatoes, peeled and cubed (about 4 potatoes)

3 tablespoons (45 ml) butter

1/2 cup (125 ml) milk (approximately)

Salt and pepper

In a saucepan over medium heat, boil the potatoes in salted water until tender, about 15 minutes. Drain.

Using an electric mixer, purée the potatoes with the butter and the milk until smooth. Adjust the seasoning.

Keep warm.

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