In 8-qt stockpot over Wolf cooktop on high heat, pour 4 quarts water. Mix in salt. Wash potatoes; remove blemishes, cut them in half and add to water. Turn heat to high under potatoes. Boil potatoes about 45 minutes, or until they are fork tender and soft, reducing heat as needed. Drain potatoes and let cool in pot for 2 minutes to dry. Mash with potato masher. While still warm, mash in butter, cheese, salt and pepper. Fold in milk with a rubber scraper. Season with salt and pepper. Serve warm.