Basic Mashed Potatoes

6 med. potatoes
1/2 to 3/4 c. hot milk
4 T. butter
Salt, to taste
Freshly-ground pepper, to taste

Peel potatoes, cut into quarters. Put in pan with cold water to cover. Boil 15 to 20 minutes, or until tender when pierced with a sharp knife. Drain; return to low heat. Add 1/2 cup hot milk and the butter. Start mashing with potato masher or fork. Transfer to a warm bowl, and whip with a fork or whisk until light and fluffy. Add the remaining milk, if necessary. Add salt and pepper, to taste, and serve immediately or keep hot, uncovered, in a double broiler.

Fanny Farmer Cookbook