Peel potatoes and cook them in salted water until soft. Dry potatoes in 450 degrees F oven for a few minutes. In a sauce pan, warm milk and butter. Puree the potatoes, and sparingly add the milk, butter, salt and pep enelles, dip 2 same size spoons in warm water. Working together with both spoons, form the puree to resemble a small football in shape. Makes 6 servings.