Fill a large pot that has a lid with 3 quarts cold water. Add plenty of salt to the water. Taste the water to see if it tastes a little salty. If not, add a little more salt.

Peel the potatoes and place them in a large bowl of cold water as you’re peeling the other potatoes.

Remove each potato from the water and evenly dice them into approximately 1 inch x 2 inch cubes. Cut each potato in half lengthwise. Then place each potato half cut side down on the cutting board. Cut each half in half lengthwise and then cut each quarter into 3-4 pieces. Cutting them approximately the same size will allow them to cook at the same rate. This way you won’t end up with very mushy potatoes waiting for the bigger potato pieces to cook.

Place the diced potatoes in the pot of cold, salted water. Place the lid on the pot and bring the water to a boil.

Once the water is boiling, remove the lid from the pan and set the timer for 10 minutes.

After about 10 minutes, begin to check the potatoes for doneness 5 minutes or so by cutting a few of the potatoes with the side of a cooking spoon. I like to use a cooking spoon since the handle is typically long. That way you’re much less likely to get a steam burn.

Once the potatoes are cooked, turn off the heat under the potatoes. Place a strainer in the sink. Pour the contents of the pot into the strainer to drain the water from the potatoes. (If you're using a pot with a strainer insert, just lift the stainer out of the pot and set the strainer on an overturned bowl in the sink).

Place a clean dish towel over the strainer containing the potatoes. Let them sit for 10 minutes. (This step helps absorb water from the potatoes so you don’t get watery potatoes).

While the potatoes rest, melt your butter in a microwave safe bowl.

Next heat your milk in a microwave-safe measuring cup.

Remove the dish towel and add the potatoes to the pot they were cooked in.

Add the melted butter and 1 cup of the heated milk and begin to mix on medium, breaking up the potatoes. Start by adding only 1 cup of the heated milk. You’ll want to add the rest gradually. If you add the milk all at once, you risk the potatoes being mushy and thein instead of creamy.

Mix until the potatoes are creamy. If they seem too thick, add more hot milk.

Add salt and pepper and taste. Adjust the seasoning if needed. You may even decide you want to melt more butter and/or milk to add.