Put them in a pan and just cover them with with cold water
Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork
Drain very well and return to very low heat
Add 1/2 cup hot milk and the butter and start mashing with a potato masher or a folk (electric mixer may be used)
smoothing out all the lumps
When you have worked the potatoes free of the lumps, transfer to a warm bowl and whip with a fork or whish until light and fluffy, adding the remaining milk, in necessary,
salt and pepper to taste
Serve immediately, or keep hot, uncovered, in a double boiler.
Recipe is believed to be accurate
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