Peel the potatoes and cube into ½ inch cubes.
Place into a large saucepan and fill the pan with water - 3 inches over the top of the potatoes.
Add 2 tsp kosher salt
Bring to a boil – and cook for approximately 7 minutes.
Test a piece of the potato by removing it from the boiling water, placing it on a cutting board, and pushing the fork tines through the flesh of the potato. The inside flesh should have a dry look. If the fork crushes the potato easily then they are cooked. Drain the water, using a colander. (If you boil the potatoes too long – they will get waterlogged – and when you crush them – you will see water on the board – this is not good and hard to recover from this error. I recommend discarding and trying again – this time – being careful to test incrementally as you go so the potato is drained from the boiling liquid precisely at the correct time.)
Get a large mixing bowl ready, place the colander on a plate to catch any remaining water which drips through.
Using a potato ricer, fill the basket of the ricer with hot potato (do this over the cooked potato so no un-riced pieces of potato fall into your mixing bowl during the process.
Over the mixing bowl, press the potato flesh through the ricer. Repeat until all the potato has been riced.
Add the butter into the hot potato and mix until the butter is melted.
Add the milk – first ½ cup – and mix to test consistency.
Add the remaining milk if necessary to get the creamed potato consistency you want.
Salt to taste.
Store in a container – and refrigerate until ready to use.
When you are ready to serve the potato – place them in a microwave-ready container with enough room to stir the potatoes – and microwave – for 2 minutes. Then stir and repeat – in 1-to-2-minute intervals until they are very hot. You might want to adjust the consistency with a bit more milk – or some more butter – or both. Make sure to heat them again after new additions. You want them piping hot.
