3 lbs russet or Yukon gold potatoes, peeled and cut into 1-inch chunks 1 cup milk, warmed 4 tablespoons (1/2 stick) unsalted butter 1 teaspoon salt 1/4 teaspoon black pepper
Place the potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until very tender when pierced with a fork.
Drain the potatoes well and return to the warm pot. Mash the potatoes with a potato masher or ricer.
Warm the milk in a small saucepan or in the microwave until hot but not boiling.
Add the warm milk, butter, salt and pepper to the mashed potatoes. Beat with a wooden spoon or electric mixer until light a fluffy.
Taste and season with more salt and pepper if desired. Serve warm with extra butter, gravy, sour cream or your favorite toppings.