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In a large saucepan, combine the potatoes, milk and 1 teaspoon salt. Bring to a simmer over medium, then reduce to low and cook, uncovered and stirring often, until the potatoes are beginning to fall apart and most of the milk has been absorbed, 30 to 40 minutes.
Remove the pan from the heat. Add the butter and, using a potato masher, mash the potatoes into an almost-smooth puree. If desired, thin with additional milk. Taste and season with salt and pepper.