6 cups (1.5 litres) russet potatoes, peeled and cubed

1/4 cup (60 ml) butter, cut into pieces

1/2 cup (125 ml) milk

Salt and pepper

Prepare the ingredients.

In a large saucepan, place the potatoes and cover them with water. Lightly season with salt. Bring to a boil. Cover with the lid and simmer over medium heat for about 20 minutes or until the potatoes are tender. Drain in a colander and place them back in the pan.

With the electric mixer in the off position, crush the potatoes with the butter. Add the milk and purée the potatoes until smooth. Season with salt and pepper. If necessary, add more milk if the purée seems too thick.

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