1. Start by peeling the potatoes and cutting them into evenly sized chunks, about 1 to 2 inches each. This ensures they cook evenly.
2. Place the potato chunks in a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender. You’ll know they’re ready when you can easily pierce them with a fork.
4. Drain the potatoes in a colander and return them to the pot. This extra step helps evaporate any remaining moisture, which keeps your potatoes from becoming watery.
5. Add the butter to the pot and let it melt into the warm potatoes for a minute.
6. Pour in the milk (or cream) and use a potato masher or hand mixer to mash everything together until smooth and creamy. Don’t forget to taste as you go—this is where you can adjust the seasoning with salt and pepper!
7. If you’re feeling fancy, fold in some roasted garlic or a sprinkle of cheese for an extra oomph.
8. Transfer the mashed potatoes to a serving dish and garnish with fresh parsley if desired.

These steps create a comfort dish that’s not just delicious but also evokes memories of family gatherings for me.