Scrub and peel the potatoes. (I like to leave a little skin on each potato for texture, but this is completely optional). Cut the potatoes in about 1 inch chunks.

Bring a pot of salted water to a rolling boil. Add the potatoes and simmer until they are very tender/soft. About 15-20 minutes. Drain completely and return potatoes to pot.

Meanwhile, in a small saucepan, heat the butter and milk over medium-low heat, just until the butter is melted and the milk is warm.

Mash the potatoes using a potato masher, adding the milk/butter mixture slowly as you go. ***Note- only add enough liquid to reach your desired consistency of mashed potato. Some people like a thicker texture. Some like it smoother.

Season with salt and pepper. I do about a 1/2 teaspoon of each.

Serve hot and smothered in gravy!