2 pounds potatoes
1/3 to 1/2 cup milk
1/4 cup butter or margarine softened
1/2 tsp salt
dash pepper
Place potatoes in a 2 qt saucepan; add enough water just to cover potatoes. Heat to boling; reduce heat. Cover and simmer 20 to 30 minutes or until tender; drain. Shake pan with potatoes over low heat to dry ( this will help them be fluffier )
Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition
Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy .
Notes:
Russet potatoes make the fluffiest mashed potatoes
Over beating the potatoes will make them glue like