Mashed potatoes

Peel four pounds of russets and chop into one inch cubes, then place in a pot of cold water.

Bring to a boil and cook 12 to 16 minutes until cooked through.

Drain, reserving the empty pot, rinse the potatoes with hot tap water, then press them through a potato ricer.

Add one stick of room temperature butter in one inch pieces, two cups of warm milk, kosher salt and white pepper, then taste for seasoning.