Mashed Potatoes

5 lbs. Russet potatoes
salt & pepper
4 T butter, room temp.
3/4 C milk, heated

Fill a large pot halfway with cold water. Peel the potatoes, cut into chunks 
about 1 1/2 inch square and drop them into the pot. Add more cold water to 
completely cover the potatoes by 1-2 inches. Stir in enough salt until the 
water tastes mildly salted. Cover tightly and bring to a full boil over high heat, 
about 20 minutes.
Reduce heat to medium low and set the lid askew. Cook at a moderate boil, until
the potatoes are tender, 15-20 minutes.
Drain well and return to the warm pot. Add butter. Using an electric hand mixer,
mash the potatoes, gradually adding the milk. Season with pepper.