Choose starchy potatoes like Russet or Yukon Gold
Peel the potatoes for the smoothest texture
Cut potatoes into evenly sized chunks
Start potatoes in cold, salted water
Simmer until completely tender
Drain well
Return potatoes to the hot pot to dry briefly
Warm butter and milk or cream before adding
Mash with a potato masher or ricer
Add warm dairy gradually
Season with salt and black pepper
Avoid overmixing
Serve immediately
Finish with extra butter on top if desired