Peel potatoes and cut into fourths.

Put in 4-quart saucepan and cover with water.

Bring to a boil, then turn heat to medium and cook for 25 minutes. They should pierce easily with a knife.

Drain potatoes in colander, put back into empty pan and return to heat for a minute to dry out.

Pour potatoes back into colander and a little at a time put into potato ricer and press into empty pan (the pan is hot and the potatoes will stay warmer).

Heat the milk with the butter until the butter melts. When done ricing all the potatoes, add the milk mixture and mix with a large spoon. Add salt and pepper (I prefer white pepper) to taste and serve.

If the potatoes are not creamy enough just heat more milk (about 1/2 cup) and add a little at a time to get desired consistency.