Ingredients
3 pounds red potatoes, quartered2 teaspoons salt, divided1/4 to 1/2 cup milk5 tablespoons butter1/4 teaspoon white pepper
Preparation
Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender.
Drain potatoes well and place in a large bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed.
