The Ultimate Creamy Mashed Potatoes

Place the peeled and cubed potatoes in a large pot with 1 tablespoon of salt. Add enough cold water so that the level is about 10cm (4 inches) above the potatoes.

Bring the water to a boil over high heat, then reduce the heat to maintain a rapid simmer. Cook for about 15 minutes or until the potatoes are very soft; they should easily fall apart when pierced with a fork.

Drain the potatoes thoroughly and return them to the warm pot. Let them rest for 1 minute, shaking the pot occasionally, to encourage any remaining water to evaporate.

Add the butter and begin mashing well. Gradually add the milk while mashing until you reach your desired creamy consistency.

Avoid using a stick blender, food processor, or standard blender, as these appliances can turn the potato starch gluey. If using a stand mixer, pulse cautiously and stop immediately once creamy.

Transfer the mash to a serving bowl. Create decorative swirls across the top, drizzle with extra melted butter, and sprinkle with fresh chives or parsley before serving.