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 by at least 2 inches. Add a large handful of salt.
Bring up to a boil on medium heat then turn down to a simmer. Cook for 15-20 minutes or until the potatoes are soft. 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 3/4's cup of milk. Mash with a hand masher or hand mixer until smooth and fluffy. If they feel too thick add the remaining milk. Season with salt and pepper and check for flavor.
Recipe Courtesy of Megan Mitchell