Peel the potatoes and cut them into evenly sized chunks. Rinse the potatoes under cold water to remove any excess starch.
Place the potato chunks in a large pot and add enough cold water to cover them. Add a generous pinch of salt to the water. Bring the water to a boil over high heat.
Reduce the heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes. To check for doneness, insert a fork into a potato chunk; it should easily slide through without resistance.
Drain the cooked potatoes in a colander, then return them to the pot. Place the pot back on the stove over low heat to allow any remaining moisture to evaporate, shaking the pot gently.
Add the butter to the potatoes and use a potato masher or fork to mash them until the butter is fully incorporated. The heat from the potatoes will help melt the butter.
Slowly pour in the milk while continuing to mash the potatoes. Add the milk gradually until you reach your desired consistency. The more liquid you add, the creamier the mashed potatoes will be.
Season the mashed potatoes with salt and freshly ground black pepper. Start with a teaspoon of salt and a pinch of pepper, then adjust according to your taste preferences.
Continue mashing the potatoes until they are smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.
Taste the mashed potatoes and adjust the seasoning if needed. You can also add additional butter or milk if you prefer a richer texture.
Transfer the creamy mashed potatoes to a serving bowl and garnish with chopped fresh chives or grated cheese, if desired.
Serve the mashed potatoes hot as a side dish with your favourite main course. Enjoy their creamy, velvety texture and delightful flavour!
