Begin by washing and peeling the potatoes. If they are large cut them into small, about 2 inch, sized chunks. If they are on the smaller size, cut them in half.
Place the potatoes in a large stockpot and cover with cold water, making sure they are completely submerged. Sprinkle with a large handful of salt.
Bring to a boil and then turn down to a simmer. Cook for 15-20 minutes or until the potatoes are soft to the touch and almost falling apart. When you insert a knife it should come out smoothly without any pull.
Drain the potatoes and place back into the cooking pot with the butter and milk. Mash with a hand masher or hand mixer until smooth and fluffy. Season with salt and pepper and check for flavor.
Recipe Courtesy of Megan Mitchell