In large saucepan, combine 5 cups water, potatoes and 1 teaspoon of the salt; bring to a boil.
Reduce heat to medium; cover and cook 10 minutes or until potatoes are tender when pierced with a fork.
Drain potatoes thoroughly in colander.
Return to saucepan; heat over medium-low heat 1 to 2 minutes to dry potatoes, stirring occasionally.
In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky.
Stir in butter, remaining 1/4 teaspoon salt and 1/4 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.
Season to taste with additional salt, if desired.
Serve immediately.
Notes
Amount of milk needed will vary with type of potatoes used and personal preference.
Mashed potatoes are best served right away. If made ahead, keep potatoes hot in saucepan or heatproof bowl set over pot with barely simmering water. Cover potatoes loosely.