First Step: Peel and quarter the potatoes. Choose either russet or Yukon Gold. If you prefer a slightly rustic mash, leave the skins on Yukon Golds, but for an ultra-smooth result peel them. Cut potatoes into uniform 1-2 inch chunks for even cooking.

Second Step: Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water so the potatoes season from the inside out. If using garlic, add 3 cloves (whole) to the pot now so they soften and mellow while boiling.

Third Step: Bring the pot to a boil over high heat. Once boiling, reduce to a medium-high simmer and cook uncovered for about 15 minutes, or until potatoes are fork-tender. Test by piercing a chunk with a fork it should slide off easily. Do not overcook, which can make them waterlogged.

Fourth Step: Drain the potatoes thoroughly in a colander. Shake to remove excess water and let them sit in the hot pot for a minute so surface moisture evaporates. This step helps prevent watery mash.

Fifth Step: While potatoes drain, heat 1 cup milk or cream until warm but not boiling. You can do this in a small saucepan over low heat or in short bursts in the microwave. Warm dairy mixes more smoothly into hot potatoes. Melt 1/3 cup salted butter so it’s ready to add.

Sixth Step: Return drained potatoes to the warm pot (or a wide mixing bowl). Add the melted salted butter and begin mashing by hand with a potato masher. Mashing with a hand tool yields the best texture; avoid electric hand mixers which can overwork starch.

Seventh Step: Gradually pour in the warm milk or cream while mashing, stopping when you reach the desired consistency. If you added garlic cloves, mash them into the potatoes at this point for a subtle garlic flavor.

Eighth Step: Season with salt to taste and add black pepper. Taste and adjust; a little extra butter or salt can make a big difference.

Final Step: Serve hot. Spoon the mashed potatoes into a warmed serving bowl, top with an extra pat of butter, a sprinkle of chopped chives if you like, and serve straight away. These mashed potatoes pair well with roasted meats, grilled vegetables, or a simple pan sauce.