Generously cover the potatoes (skin on) with cold water in a large pot and bring to boil. Simmer for 20 minutes or until potatoes are soft.
Place butter and milk together in a large bowl and microwave for 45 seconds. Peel and quarter the potatoes once cooked.
Add salt and mix together with the warm milk and butter using a sturdy whisk until smooth.
For extra smooth, Michelin star worthy potatoes, use a food processor to mix. Serve immediately on their own or as an accompaniment to your favorite sauce or gravy.
COQ AU VIN MADE SIMPLE
ONE POT CHEESY CHICKEN AND ORZO
VEGETARIAN MINESTRONE SOUP WITH HOMEMADE PESTO