Peel and cut 2 pounds (about 900 g) Yukon Gold or Russet potatoes into 1-inch chunks
Place potatoes in a large pot and cover with cold salted water (about 1–2 tablespoons salt)
Bring to a boil over high heat
Reduce to a simmer and cook 15–20 minutes, until tender when pierced with a fork
Drain potatoes thoroughly
Return potatoes to the hot pot or a warm bowl
Add 4–6 tablespoons butter
Warm 1/2 to 3/4 cup milk (or half-and-half) and add gradually to reach desired consistency
Mash with a potato masher or ricer
Season with salt and black pepper to taste
For extra creamy texture, stir in additional warm milk/cream as needed
Serve immediately