¼teaspoonwhite or black pepper (more or lessif desired)
Instructions
Wash, peel, and cut potatoes into quarters.
Place potatoes into a large pot and add enough cold water to cover them by 2 inches, then bring to a boil over high heat. Once potatoes are fork tender (about 10-12 minutes), drain water and return to the pot for a minute to absorb excess moisture.
While potatoes are boiling, place butter and milk into a small saucepan over medium low heat and allow butter to melt, then reduce heat to lowest setting possible to keep mixture warm.
Mash potatoes in the bowl of a stand mixer using the paddle attachment (or with a potato masher) to remove large lumps, but don't over mash them. Once potatoes are mashed, change to whip attachment. IF USING A POTATO MASHER, just mash potatoes half way before following the next step..
Add 1/2 of the heated milk mixture, salt and pepper to the potatoes and use whip attachment to mix on medium high speed, just until the liquid has absorbed into the potatoes, about 10 seconds. If using a potato masher, follow the same steps, using the masher as quickly and lightly as possible to incorporate the milk mixture.
If the potatoes appear too dry, add more of the milk mixture and mix quickly again.