Gather all ingredients before starting recipe.
Peel and cube 2 medium or one large baking potato so that they are all the same size.
Place potatoes in a deep medium sized sauce pan, cover with water and rinse, then add enough water to cover by an inch, season with kosher salt.
Bring water to a boil, then reduce heat to medium high, and simmer for about 15 minutes, or until a fork easily pierces the potato.
Drain the water, add 2 tbsp unsalted butter, and beat on high with a hand mixer until the potatoes have been broken up.
Add 1/3 cup milk, a little at a time, and continue to whip until you get a smooth fluffy mixture. Season with kosher salt and freshly ground black pepper.
Transfer to serving dish, top with a dollop of butter and a few chopped flakes of parsley.
