|Butter (for the dish)|
|6||large Yukon Gold or Yellow Fin potatoes, scrubbed|
|1||russet potato, scrubbed|
|Salt and pepper, to taste|
|1||cup low-fat milk|
|2||tablespoons olive oil|
2. Cut the potatoes into quarters and transfer to a large saucepan. Add plenty of salt, the milk, and enough cold water to cover the potatoes by 2 inches. Bring to a boil, lower the heat, and simmer the potatoes for 15 minutes or until they are tender when pierced with the tip of a knife.
3. With a large slotted spoon, transfer the potatoes to a large bowl. With a fork, smash them coarsely, adding butter, salt, and pepper. Mound the potatoes in the dish. (Prepare ahead 1 day up to this point; cool, cover, and refrigerate.)
4. Set the oven at 400 degrees.
5. Sprinkle the potatoes with oil. Bake them for 25 minutes or until the top is browned and the center is hot. Sheryl Julian