Food Mill Mashed Potatoes

This makes for really good tasting
and the creamiest, fluffy potatoes.
I like to use both Yukon Gold and
Russet potatoes for mashed potatoes.

Ingredients:
4 russet potatoes
2 Yukon Gold potatoes
1 teaspoon salt
1 cup whole milk
2 tablespoons unsalted butter
freshly ground black pepper

Directions:
Fill a large pot halfway with cold water.
Peel potatoes and cut into 2" pieces,
adding to pot as they are cut.
Add cold water to cover by 1" if needed.
Stir in salt and bring to a boil,
then reduce heat to medium and simmer until tender.
Drain potatoes and transfer to a baking sheet.
Let dry, 5–10 minutes.
Pass potatoes through a food mill
along with butter into a large bowl.
Stir in the milk and season to taste.