Serves: 8
3 lbs. Yukon Gold or russet potatoes, scrubbed and halved
1 c. Henry’s Whole Milk
1 stick Henry’s Butter
Salt and pepper to taste
Place potatoes in a large soup pot. Fill with cold water. Bring to a boil and cook for 20 to 30 minutes, until potatoes are soft. Heat milk with butter, just until butter melts. Drain potatoes, mash and add milk and butter mixture. Continue mashing until milk and butter are incorporated. Season to taste with salt and pepper. Place in a glass bowl, cover and refrigerate until ready to serve. Microwave for 3 to 5 minutes, or until hot. Add more milk if potatoes seem dry.
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