Peel and cut potatoes into 1 inch chunks. It's important that they are all the same size for even cooking. Rinse them through a colander to wash off the starch.
Place the potatoes in a medium pot with cold water. Make sure that the water covers all the potatoes. Bring to a boil on high heat, and then reduce to medium heat. Cook until tender and easily pierced, about 15-20 minutes.
Meanwhile, in a small saucepan, heat milk with butter until melted and warm. You can also do this in the microwave oven if you prefer.
Once the potatoes are done cooking, drain them through a colander. Rinse with hot water for about 30-60 seconds to get rid of the starch.
Press the potatoes through a potato ricer into a large bowl (see note about potato ricers below). Gradually, fold in the milk and butter mixture using a rubber spatula until light and fluffy. You may not need all the milk and butter, add until desired consistency. Season with salt and pepper to taste and fold in a few more times. Enjoy!