Peel the potatoes, remove the eyes, then cut into 2" pieces.
Put the potatoes into a medium saucepan and rinse twice by covering with water then draining.
After 2 rinses, cover the potatoes with water again.
Add 1 Tablespoon salt to the water.
Cover the pan and bring to a boil over high heat.
Once boiling, remove the lid and boil gently until potatoes are tender, 20-30 minutes.
Drain water from pan. Then put the lid back on and put the pan over the lowest heat possible. Shake the pan a couple of times, this will dry out excess moisture for creamier potatoes.
Using a hand-held electric mixer smash the potatoes a bit.
Add the butter and mix with the mixer on high until butter is melted.
Then add the milk and whip with the mixer on high until potatoes are smooth.
If potatoes are too thick for your taste, add more milk. This may happen if you are using low-fat or non-fat milk.
Add the salt and pepper to your taste.