Step 1

Peel potatoes and keep in cold water until ready to cook. Then cut them into evenly-sized chunks, about an inch or so thick. In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes and cook until tender but still firm, about 15 minutes. Carefully drain out all of the water. After draining the water, immediately return the potatoes to the hot stockpot.

Step 2

While the potatoes are boiling you can prepare the mixture of melted butter. In a small saucepan heat butter and milk over low heat until butter is melted and mixture steams.

Step 3

Using an extruding masher or a ricer, mash hot potatoes until no lumps remain. Lightly mix in about half of hot butter mixture, just until blended. Season with salt and pepper to taste. Taste for salt and add more butter mixture until seasoned to your liking. Mix until dense and thick. When light and creamy, stop mixing immediately. Serve warm.