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Ingredients
  • 3 pounds Yukon gold or Russet potatoes, about 8 medium Yukon gold or 4 medium Russet
  • 4 tablespoons unsalted butter, at room temperature, cut into 4 pieces, plus more if desired, to taste
  • 1 teaspoon salt, divided, plus more to taste
  • ¼ teaspoon pepper, or to taste
  • ½ cup whole milk, warmed, plus more as needed
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