Begin by cleaning the potatoes under cool running water, peeling is optional based on your preference.

Cut the potatoes into cubes roughly 1-inch in size, then place them in a large pot filled with cold water and add ½ teaspoon of salt.

Bring the pot to a boil on high heat and let the potatoes cook for 12-15 minutes until they are tender enough to be pierced with a fork but remain intact. Drain the potatoes well.

Quickly return the drained potatoes to the hot pot and let them sit for about 2-3 minutes to evaporate any remaining moisture.

In the pot, add the pieces of butter to the potatoes and mash them using a potato masher until they achieve a fluffy texture.

Incorporate the remaining ½ teaspoon of salt, pepper, and half of the warm milk; mix everything together before adding the rest of the milk gradually to achieve your desired creaminess. Taste and adjust seasonings before serving warm.