1. Place potatoes in a pot of salted water. Cook until soft, but not falling apart. Drain potatoes and return them to pot. Heat on low flame/low heat to evaporate moisture, but not enough to brown.
2. Rice the potatoes into a bowl. (Note: a ricer is like giant garlic press that you push potatoes through. It makes them nice and light.)
3. Heat milk. Pour into bowl with riced potatoes. Add Plugrá Butter. Mix with a spoon or spatula-- not a whisk. Add salt and pepper.
4. To keep warm: place potatoes in double boiler over warm water and cover with a piece of buttered wax paper, parchment paper or the wrapper from the butter.

Chef's Note: Potatoes can be reheated in the microwave or oven.