6-8 medium russet potatoes, peeled
1 cup chicken broth, approximate
1/2 cup butter, cut into pieces
milk
salt
black pepper

Place potatoes in large pot and cover with water. Cook till fork tender and almost falling apart. Drain. Mash potatoes or use mixer to blend. Add broth, salt and pepper to taste, and milk as needed to reach desired consistency.
Nicole's Note
For added flavor, cook potatoes in chicken broth instead of water.