Peel potatoes (optional if you like skins)
Cut into even chunks, so they cook evenly
Place in a pot, cover with cold water
Add a generous pinch of salt
Bring to a boil, then reduce to a simmer
Cook 15–20 minutes (until fork-tender)
Drain completely (this prevents watery potatoes)
Let them sit for a minute so the steam dries them out
Add butter first and mash while hot
Slowly add warm milk until smooth
Season with salt + extras
Need creamier? Add more milk
Need flavor? Add butter, salt, or garlic powder