Perfect Mashed Potatoes

Use large red potatoes, not russets. The large red mash creamy and smooth. Peel the potatoes, rinse under cool water, and cut into 1 to 1 1/2 inch chunks.

Add to the pot and cover with cold water by at least 3 inches. Cover the pot, leaving the lid slightly ajar. Bring to a boil, and then reduce heat until the water is bubbling slightly.
Cook for 12 to 18 minutes or until fork-tender. Don't trust a timer on potatoes. Test by piercing with a fork. Waterlogged potatoes turn to paste when mashed.

Drain immediately, the return potatoes to the pot over a low burner and stir for a few minutes. This dries them completely.

Mash potatoes in the cooking pot. Use an electric beater or a hand masher. Do not over mix, which turns potatoes gummy. Before adding butter, mix in warm milk, little by little to keep the potatoes from becoming too wet. Add butter. Add salt and pepper to taste.
Serve immediately or keep warm by placing the pot in another pot filled with hot water and set over low heat.