2 pounds potatoes, peeled and cut into 2" pieces.
To remove starch, place the potatoes in a large bowl of water and let
stand for at least 5 minutes, then drain. Fill a large pot three-fourths
full of water and bring to a boil. Add salt and potatoes and cook until
tender when pierced with a fork, about 15 minutes. Drain well in a colander
and return to heat to dry until moisture evaporates. 1-2 minutes. Do
not scorch. Mash with butter slowly adding milk until it reaches the
right consistency - creamy but not soupy. Half and half or cream makes
a richer potato. Drying potato ensures a creamy rather than watery potato.
If you whip potatoes with a mixer or you can wind up with a ruined gluey
potato unless you are very careful not to over whip. Heated milk mixes
better and makes the potato warmer. If you have a timing problem with
serving hold in colander of steam-pot unmashed.