Classic filling for potato pies

Ingredients:

• 1 kg Idaho potatoes, do not peel
• 1 cup whole milk
• 110 g unsalted butter

Preparation:

1. Place the potatoes in a medium saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and simmer, uncovered, until tender, about 45 minutes. Drain.
2. Peel the potatoes and return them to the pan (optional, press them through a potato masher or grate them through a vegetable grinder after peeling). Using a fork or potato masher, mash the potatoes with the milk and butter. Add 2 teaspoons of salt and pepper to taste.