| 1 | Peel and chop potatoes into 1" cubes. Rinse and set aside to drain. | 10 min |
| 2 | Heat the butter, milk, and salt in a large saucepan over medium heat until the butter is melted. | 5 min |
| 3 | Add the potatoes and increase the heat to a very low simmer. Cover, and allow the potatoes
to cook until very soft all the way through. | 20 min |
| 4 | Drain the potatoes while retaining the liquid. | 1 min |
| 5 | Clean the saucepan to remove any scum from cooking. | 1 min |
| 6 | Return the liquid to the saucepan over very low heat. | 1 min |
| 7 | Using the purée blade in a food processor, process all the solid potato chunks. | 3 min |
| 8 | Recombine the puréed potatoes with the warm liquid in the saucepan adding just enough milk to
create make them almost pourable (like thick pudding) and bring back to temperature. | 5 min |
