Start by peeling 2 lbs of Russet or Yukon Gold potatoes, then cut them into uniform 1-inch cubes for even cooking.

Cover the cut potatoes with cold water by about an inch, then add a generous pinch of salt. Bring the water to a boil over high heat.

Once cooked, carefully drain the potatoes in a colander and let them sit for about 2-3 minutes to let excess steam escape.

Return the hot, drained potatoes to the pot. Add 4 tablespoon of softened butter, ½ cup of warm milk or cream, and if desired, 1 clove of minced garlic.

Using a potato masher, begin mashing the mixture until it's mostly smooth.

Taste your mashed potatoes and adjust the seasoning with salt and freshly ground black pepper to suit your preference.