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Prepare the Potatoes Peel and cut 3 large starchy potatoes into evenly sized chunks. Rinse and place them in a saucepan. Cover with cold water and bring to a boil over medium-high heat. Cook for about 20 minutes, or until the potatoes are extremely tender and nearly falling apart.
Drain and Dry Drain the cooked potatoes in a colander and shake off excess water. Return them to the hot saucepan and place back on low heat for a minute or two to remove steam and excess moisture.
Mash Thoroughly Using a potato masher or ricer, mash the hot potatoes until smooth and lump-free. Don’t add any butter or milk yet-just break them down first.
Add Butter and Milk Season with salt, then gradually add room-temperature butter while continuing to mash. Once fully incorporated, slowly mix in warmed milk until your desired creaminess is achieved. Avoid using cold ingredients to keep the texture silky.
Taste and Serve Taste for seasoning-add more salt or a touch of pepper if desired. Spoon the mashed potatoes into a serving bowl, smooth the top, and serve hot.