Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat.

Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.

Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.

In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted.

Reduce heat to low.

Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.

Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer.

Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined. Be sure to taste the mashed potatoes and adjust the seasonings, if necessary. Serve.