• 2 lb. peeled, cubed red potatoes
• 1 stick butter
• 2 qts. water
• 1/4 C. whole milk
• dash of salt and pepper

Boil potatoes in 2 qts. water until fork-tender, about 12-15 minutes. Drain potatoes, reserving some water for gravy, if desired. Cut up 1 stick of butter into 6 slices. Top potatoes with butter slices and cover, allowing steam to melt butter. Next, add milk and salt and pepper. Beat with a hand mixer for about 5 minutes until smooth and creamy. Serve with additional butter or favorite gravy.