Peel potatoes and cut into somewhat evenly sized chunks.
Put in saucepan and cover with water with a 1/2″ to spare. Add a good amount of iodized salt, maybe 1 Tbsp. Bring to a boil, watching to make sure they don’t boil over.
When taters are fork tender, about 10-15 minutes of boiling, drain water, then use a potato masher to make them creamy, but you can leave a few tender chunks as little surprises for later.
Add butter, milk, salt, and pepper. Stir until well mixed.