Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 4 servings

　　2 lb large potatoes (any kind)

　　1 cup whole milk

　　1/2 stick (1/4 cup) unsalted butter

　　1 teaspoon salt

　　1/4 teaspoon white pepper

　　

Special Equipment

a potato ricer

　　

Step 1

Put oven rack in middle position and preheat oven to 425°F.

　　

Step 2

Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake potatoes until tender, 1 to 1 1/4 hours.

　　

Step 3

Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted.

　　

Step 4

While milk mixture heats, unwrap baked potatoes and, while still hot (use a kitchen towel to protect your hands or hold potatoes with tongs), pull off skin with a paring knife or halve unpeeled potatoes and scoop out flesh with a spoon, transferring it to a bowl. Discard skin.

　　

Step 5

Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.

　　Cooks' note:

　　Mashed potatoes are best served immediately but can be made 1 day ahead. Reheat, covered, in a heavy saucepan over low heat with 1/4 cup additional milk, stirring after potatoes are warm, until heated through; or in a baking dish, covered, in a moderate oven; or in a microwave, stirring halfway through heating, about 2 minutes total.