Peel a sufficient quantity of potatoes while raw, after having been well washed; pick out all discolored bits, eyes, etc.; put them into cold water; when boiled - that is, when they break on a fork being stuck into them - drain them, scatter a handful of salt over them, cover with a clean dry cloth, and let the saucepan stand on the range or hob until they are well steamed; take off the saucepan, set it on the floor, and with a wooden instrument, called in Ireland a "beetle," pound them well; add a good lump of butter - a couple of ounces - and about half a pint of sweet milk, added by degrees; pound until the potatoes are quite smooth; then set the saucepan back on the range to reheat thoroughly before dishing.