Creamy Make-Ahead Mashed Potatoes

Place potatoes in a large pot and cover with water. Bring to a boil over high heat; reduce heat to maintain a lively simmer and cook until very tender, 25 to 30 minutes. Drain. Quarter the cooked potatoes and, in batches, pass them through a ricer or food mill into a large microwaveable bowl. Stir in butter, milk, salt and pepper.

Cover the bowl tightly with plastic wrap and refrigerate for up to 2 days. To reheat, simply poke a few holes into the plastic wrap and microwave until the potatoes are warmed through.