Mashed Red-Skinned Potatoes

1. 1

   Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.

2. 2

   Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.

3. 3

   Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.

No additional tips available.