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3 ¼ pounds russet potatoes (3 or 4)

1 pound unsalted butter (the good European stuff)

¼ cup hot milk

Salt and pepper to taste

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1. Take out the butter so it comes to room temperature. Cut into pieces so it will take less time.

2. Peel and cut potatoes into equal sized pieces.

3. Rinse the potatoes, then put them in a pot full of water.

4. Generously salt the water, then bring the heat up to high until the water is boiling, then adjust the heat to sustain a nice steady simmer. Cook until perfectly tender.

5. When the potatoes are thoroughly cooked, remove them from the heat and drain them thoroughly. Once drained, put them back in the saucepan and turn the heat to medium-low.

6. Mash the potatoes with an old-school wire masher. Make sure they are broken up.

7. Add some salt and pepper.

8. Add ¼ of the butter chunks and mash that in with the wire masher. Mash until the butter melts.

9. Add another ¼ of the butter chunks and, changing to a wire whisk, mix that butter in. Add another ¼, repeat, until all the butter is incorporated.

10. Add ¼ cup of hot milk (just carefully heat it in the microwave). Once this is mixed in, everything should be nice and creamy smooth.

11. Taste the potatoes and adjust the seasoning. If these do not have enough salt, they will not taste good!

12. Turn off the heat and transfer to a serving bowl.

NOTE: Thanksgiving gravy warning! For obvious reasons, these aren't very sturdy mashed potatoes, so be careful with the gravy. If you totally drench them they'll basically melt.