Add water and a pinch of salt to a medium pot. Bring to a rolling boil.

Add potatoes and cook until tender but still firm, about 15 minutes. Drain potatoes in a colander. Place potatoes back into the emptied pot or into a heatproof bowl.

In a small saucepan, heat butter and milk over low heat until butter is melted. Be careful not to brown.

Using a potato masher or electric mixer with the paddle attachment, slowly mash the potatoes while pouring in the milk mixture. Work the potatoes and mix just until smooth and creamy. Do not overmix, or mashed potatoes will become gloopy.

Add salt and pepper, and season to taste.