Step 1

Peel potatoes and cut in even sized chunks. The smaller the chunks, the quicker they’ll cook, larger pieces make for a more uniform consistency.

Step 2

Place potatoes in a large stock pot or soup pot, cover with water and salt liberally. Place pot over medium high heat until the water boils, then reduce to a simmer. Cook potatoes until fork tender. (A fork or knife should pierce the potato pieces with little or no resistance.) Drain potatoes and return to pot over low heat for approximately 2 minutes, or until the potatoes no longer produce large quantities of steam.

Step 3

Add butter, milk salt and pepper. (Again, this depends on the number of potatoes used. Start with 2 tbsp butter or margarine and 1/4 cup milk, you can always add more if the potatoes are too thick, but add too much and you’re on your way to potato soup.) Mash potatoes until they achieve desired consistency, adding more liquids as needed. Taste for seasoning and serve.