4 Servings 35 min Cook
2 1/2 Potato large (3" to 4-1/4" dia) Potato
1 1/2 Tsp Salt
2/3 Cup Reduced Fat Milk
1/2 Stick Butter
1/4 Tsp Pepper
Peel potatoes and cut into 1-inch cubes.
Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil.
Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes.
Transfer potatoes to a bowl and keep hot, covered.
Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.