6 (11 ounce size) potatoes 6 tablespoons butter 2 1/2 cups milk (or more as needed) salt and white pepper to taste paprika, for garnish
Bring a large pot of salted water to a boil. Meanwhile, peel potatoes and quarter or halve them depending on size.
Drop potatoes into the pot as they are peeled, even if water is not quite boiling yet. Cook potatoes over high heat until fork tender, about 25 minutes after water comes to a boil. Some pieces can be left a little underdone.
Drain well. Place potatoes and butter in a large bowl. Using a potato masher or fork, coarsely mash them together. Make a well in the center and pour in a small amount of milk.
With an electric mixer, not a blender or food processor, which will turn potatoes into a starchy goo, beat potatoes, adding more milk a little at a time as needed, until the desired texture is obtained. Tasting carefully, add salt and pepper. At this point, potatoes can be set aside, uncovered, until the rest of dinner is nearly ready.
One half hour before serving time, preheat oven to 350 degrees F. Mound potatoes in an oven proof casserole, sprinkle with paprika, and bake uncovered for 20 minutes.