Begin by washing and peeling about 2 pounds of russet potatoes. Cut them into evenly sized chunks, roughly 1-2 inches, and place in a large pot filled with cold water. Bring to a gentle boil, then simmer for 15-20 minutes until fork-tender.

Once cooked, drain the potatoes in a colander and let sit for a few minutes to evaporate excess moisture.

Transfer the warm, drained potatoes into a mixing bowl and mash until desired consistency.

Add 4 tablespoons of unsalted butter, ½ cup of warm milk or cream, and a pinch of salt to the potatoes. Stir until blended.

Consider stirring in extras like roasted garlic, shredded cheese, or sour cream, and let rest to meld flavors.

Transfer to a serving bowl, smooth the top, drizzle with olive oil or herb butter, and add toppings like bacon bits or toasted nuts.