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Choose potatoes that are low to moderate moisture, such as Yukon Golds.
Decide whether to keep the skin on or peel the potatoes.
If cooking potatoes whole, peel after cooking; if dicing, peel before cooking.
Place potatoes in a pot of cold water, heavily salt the water, and bring to a boil.
Cook the potatoes until a fork can easily pierce through them.
Strain the potatoes and mash them, using a potato ricer or masher.
Add a fat (such as butter) first, then gradually add a liquid (such as milk, cream, or broth).
Season with salt to taste.
Serve the mashed potatoes as is or top with butter, flaky salt, and pepper.