Ingredients:

• 2 lbs (about 1 kg) potatoes (Yukon Gold or Russet work well)
• 4 tablespoons unsalted butter
• 1/2 cup (120 ml) milk or heavy cream (adjust for desired consistency)
• Salt, to taste
• Black pepper, to taste
• Optional: 1-2 cloves garlic (minced or roasted), chives, or sour cream for extra flavor

Instructions:

1. Prep the Potatoes: Peel the potatoes (optional, if you like skins, leave them on) and cut them into evenly sized chunks, about 1-2 inches.
2. Boil: Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes.
3. Drain: Drain the potatoes in a colander and return them to the pot or a mixing bowl.
4. Mash: Add butter, milk (or cream), salt, and pepper. Mash with a potato masher or use a ricer for a smoother texture. Avoid over-mashing to prevent a gummy consistency.
5. Adjust: Taste and adjust seasoning. Add more milk/cream if you prefer a creamier texture.
6. Optional Flavor: Stir in minced garlic, chopped chives, or a dollop of sour cream for extra richness.
7. Serve: Serve warm, optionally topped with a pat of butter or gravy.