2 lbs. Russet potatoes, peeled, and cut into ¼" slices Salt and pepper, to taste Butter, to taste Hot milk or cream, optional
Boil the potatoes in salted water until very tender. Drain, saving some of the water. Mash the potatoes, or put them through a ricer. Season to taste with salt, pepper, and butter. Add enough of the cooking water, hot milk, or cream, to desired consistency. Whip until fluffy.