Begin by peeling about 2 pounds of Yukon Gold or Russet potatoes. Cut them into even, 1 to 2-inch chunks and place into a large pot filled with cold water, adding a generous pinch of salt.

Set the pot over high heat and bring the water to a rolling boil. Once boiling, reduce heat to medium-low and let simmer for 15 to 20 minutes, until fork-tender.

Carefully drain the potatoes in a colander. Return them to the warm pot and place over low heat for about 1-2 minutes to evaporate moisture.

Using a potato masher or ricer, mash the potatoes until smooth. Avoid overworking to prevent gumminess.

Gradually add the warmed unsalted butter and milk or cream, stirring until fully incorporated and smooth.

Sprinkle in freshly ground black pepper and salt to taste. Add any optional extras like roasted garlic or cheese.

Transfer to a serving dish and top with a drizzle of olive oil or fresh herbs for presentation.