- 3 pounds fingerling potatoes
- 3/4 cup milk, warmed
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for serving
- kosher salt and black pepper
- Steam the potatoes in ½ inch water, covered, until very tender, 15 to 20 minutes. Drain.
- Lightly mash the potatoes, milk, butter, 1½ teaspoons salt, and ½ teaspoon pepper in a large bowl.
- Serve warm topped with additional butter and pepper, if desired.