Fill the pot about ⅓-½ of the way up with water and set near the cutting board.
Prep the potatoes:
Peel the skin off all the potatoes. Place the potato directly in the pot of water after peeling. (Quickly rinse the potato first if there’s any dirt left on it)
Dice all the potatoes into a large dice: remove from the water then cut in half lengthwise, then half again. Turn sideways and dice into even 1-2” thick cubes.
Place the diced potatoes back into the pot of water.
Place the pot on the stove, turn on high heat to bring it up to a boil. Boil the potatoes until they’re soft and tender, stirring occasionally, about 10-15 minutes. Test by inserting a fork into one piece of potato, it should insert easily. If not, then continue to boil.
Remove from the heat and strain in a colander. Strain half at a time if needed to avoid steam burns.
Place the butter at the bottom of the pot that the potatoes were in.
Mash the potatoes
If using a ricer: scoop some of the potatoes into the ricer, then press down until to push the potatoes through. Repeat until all the potatoes are riced.
If using a hand potato masher: add the potatoes back to the pot and mash thoroughly.
Season with salt and pepper, and add the milk. Whisk well to combine.
Taste and adjust seasonings if needed. If you want the potatoes a little lighter/thinner then add a little more milk and continue to whisk.
Serve hot immediately or let them cool down before packaging.