6 to 8 medium to large Potatoes (my favorite is golden Potatoes) washed, peeled, and diced
4 T. Butter
1 Cup Milk (approximately)
Salt & Pepper to taste

Put Potatoes in a large pot and cover them with water.
Bring them to a boil, and cook 1/2 covered until potatoes are easily pierced with a fork (about half an hour).
Drain Potatoes well, but DO NOT RINSE, and place in a large mixing bowl.
Add the Butter while the Potatoes are piping hot.
Add the Salt & Pepper.
Stir the Butter in until it is completely melted.
Turn the mixer on the lowest speed at first, and mix while using a spoon to push down any Potatoes that are popping up around the rim of the bowl.
When all of the Potatoes have been partially mashed, increase the speed of the mixer.
Add the Milk slowly while mixing until you have achieved the desired fluffy consistency, do not add too much mild or you will make the potatoes too soupy.
Variations: Add Chicken Stock instead of Milk, or add Parsley and garlic, or sour cream and chives, or Adobo, or Grated Cheese. This is a very versatile side dish.