4 pounds russet or white potatoes, peeled and cut into pieces
2/3-1 cup warm milk
1/2 cup softened butter
1 teaspoon salt
1/4 teaspoon pepper

In large saucepan, cover potatoes with water or chicken broth. Bring to boil. Reduce heat, cover and cook 20-25 minutes till tender. Drain and return to saucepan. Heat over low heat 1 minute, shaking pan to keep from sticking. Drying potatoes this way will help make them fluffier. Mash potatoes in pan till no lumps remain. Add milk in small amounts, beating after each addition. Add butter, salt and pepper. Mash vigorously till light and fluffy.