2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
2 Tablespoons butter
1 cup whole milk
salt and pepper
Boil the potatoes in salted water for 10 minutes. Drain and return to hot pot to remove excess moisture. Mash with a hand masher until smooth (but leave a couple of lumps for texture). Stir in butter and milk and season with salt and pepper.