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.