Place the potatoes in a glass bowl with water or broth.
Cover tightly with plastic wrap or an inverted plate.
Microwave on high power for 4 minutes. Stir and microwave on high for an additional 5-7 minutes or until potatoes are fork tender.
Remove from the microwave, uncover and let rest 5 minutes.
Add the butter and milk to the potatoes and use a hand masher to combine until smooth, adding additional milk as needed.
Season with salt & pepper to taste.
Notes
Be careful when removing the plastic wrap or lid as the steam will be very hot!!
Microwaves can vary, so the potatoes may need a few minutes more to cook completely.
Soak cut potatoes in water and pat dry before cooking to release some of the starch. This will make them extra fluffy.
Refrigerate leftovers in a covered container for up to 4 days. Reheat on the stovetop or in the microwave with a dash of milk.
Mashed potatoes freeze well, so make lots! Place in a zippered bag or container and freeze for up to 3 months. Reheat from frozen covered in the oven, or on the stovetop.