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- 2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered
- 6 tablespoons (3/4 stick) butter, room temperature
- 2/3 cup (or more) whole milk
- 3 tablespoons Dijon mustard
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.