Start by scrubbing the potatoes under cool water to remove any dirt. You can choose to peel the potatoes or leave the skins on, depending on your preference. Once clean, cut the potatoes into 1-inch pieces for even cooking.

Place the cut potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of the salt to the water. Bring the pot to a boil over high heat. Once boiling, reduce heat slightly and let the potatoes cook for 12-15 minutes, or until very tender when pierced with a fork but not falling apart. Drain the potatoes in a colander, ensuring all excess water is removed.

Immediately transfer the drained potatoes back into the empty, still-hot pot. Let them sit uncovered for 2-3 minutes to allow any remaining moisture to evaporate. This extra step helps ensure super creamy mashed potatoes. I find this makes a big difference in the final texture.

Add the butter pieces to the hot potatoes in the pot while they are still warm. Use a potato masher to mash the potatoes together with the melting butter, working until mostly smooth (or to your desired consistency).

Add the remaining 1/2 teaspoon salt, ground black pepper, and half of the warmed whole milk to the mashed potatoes. Stir to blend everything together, then add the remaining milk gradually, mixing until you reach your desired level of creaminess. Taste and add more salt or milk if needed. Serve immediately for best flavor. For an extra silky texture, I like to add just a splash more warm milk right before serving.