These mashed potatoes are good enough for company, and easy enough for an every day meal.
2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks (equivalent to 8 cups)
1/4 cup milk or half-and-half, or more to taste
1/4 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Boil potatoes in a 4-quart saucepan or Dutch oven (best to use medium heat). Then, lower heat and cover the pan and allow to simmer for half an hour.
Drain potatoes thoroughly. To get very creamy and smooth potatoes, run the potatoes through a ricer. Transfer to a bigger bowl and mix in the other ingredients. Use an electric mixer to get a very light and creamy texture. Serves 4 to 6.