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PREPARE POTATOES: Wash and peel potatoes if desired. (I leave the thin skins on Yukon gold potatoes - extra nutrients and less peeling). Cut into even size chunks - the smaller they are, the quicker they will cook. 1 inch/2.5 cm is good. Place potatoes into pot with just enough cold water to cover them. Add 2-3 tsp salt. NOTE: Potatoes can sit in cold water for several hours before boiling - so this can be done ahead.
BOIL POTATOES: Bring to boil on high heat, then lower heat to medium and boil gently for about 15-20 minutes, depending on size of pieces. Potatoes should be fork tender and easy to pierce with a knife but not disintegrating.
DRAIN: potatoes in a colander. Place back in pot and shake over medium-low heat for a minute or two to dry them out and evaporate any remaining water (this will make them fluffy, not gluey). Stir in milk (or cream) and butter. Turn off heat.
MASH AND SERVE: Use an electric hand mixer (not a food processor or immersion blender) to whip potatoes, butter and milk for 30-60 seconds. Don't over beat. Taste and add salt, pepper, more butter or milk as needed. You can also just mix well with a potato masher or fork (they won't be as smooth). Serve immediately or keep warm. Note 4.