Peel the potatoes and cut them into uniform pieces. Cover the potatoes with cold water, just enough to barely cover the potatoes. Salt the water generously.
Cover the pot with a lid, bring the potatoes to a boil, then reduce the heat to a simmer and cook, on medium low heat, until the potatoes are fork tender, about 15-20 minutes. The time will depend on the size of the potatoes and the type of potatoes you are using.
Meanwhile, heat up the milk in a small saucepan until it’s barely simmering.
Drain the potatoes. Return the potatoes to the stove and “dry” them just for a minute on the heat, the turn off. Add the butter, cut into small pieces, right after draining the potatoes and before “drying” them on the stove for a minute. This will melt the butter. (You can also melt the butter with the milk.)
Start mashing the potatoes with a potato masher or a hand held mixer, being careful not to over mix. Pour in the hot milk, mixing until smooth. Season with salt and ground black pepper, if needed.
For additional flavor, add some fresh herbs, such as chives, parsley, thyme or rosemary to the mashed potatoes after mashing them.
You can also add some buttermilk, cream cheese or sour cream for a bit of a tangy, creamy flavor.