6 medium yellow flesh potatoes, peeled and quartered
6 T butter
1/2 C milk, the fatter the better, 3.25% is best
Pour the milk into a measuring cup and let sit to warm up to room temperature while potatoes are cooking.
Boil potatoes in salted water until tender. (20 min)
Drain the water, add butter, close the lid and let butter soften for a minute. Mash butter into potatoes, adding milk gradually.
Mash until smooth and fluffy.
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