Mashed Red-Skinned Potatoes

Preparation 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. Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted. 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. What to drink: Haggipavlu Nemea '04 Cooks' note:Mashed potatoes are best served immediately but can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a heavy saucepan over low heat, stirring in about 1/4 cup milk.

Preparation 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. Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted. 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. What to drink: Haggipavlu Nemea '04 Cooks' note:Mashed potatoes are best served immediately but can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a heavy saucepan over low heat, stirring in about 1/4 cup milk.