Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 15 to 20 minutes. Drain, then return the potatoes to the pot. Add the butter and stir and mash until it melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot.
Recipe adapted from Emeril's TV Dinners, by Emeril Lagasse with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1998
Recipe courtesy of Food Network Kitchen