|Hot milk/Cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|White pepper||To Taste|
Pare and boil the potatoes.
Drain, and set the saucepan in a warm place with the cover off for a minute or two to dry the potatoes thoroughly.
Mash the potatoes in the saucepan in which they were boiled, or turn them out into a warm dish and put through the ricer into the same saucepan.
Work quickly so that they will not get cold.
Add the butter, season to taste, and beat, adding milk or cream a little at a time until the potatoes are light and moist.