Mashed Red-Skinned Potatoes
['2 pound red potatoes (preferably organic)', '1 cup whole milk', '1/2 stick unsalted butter', 'softened']
Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.
Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.
Haggipavlu Nemea '04
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