Peel the potatoes and cut them into evenly sized chunks. This ensures they cook evenly.

Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt.

Bring the water to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until they are fork-tender.

Once the potatoes are cooked, drain them well in a colander.

Return the drained potatoes to the pot and let them sit for a minute or two to allow excess moisture to evaporate.

Using a potato masher or a fork, start mashing the potatoes until they are broken down into a coarse texture.

In a small saucepan, melt the butter over low heat. Add the milk to the melted butter and warm it gently. Do not let it boil.

Pour the warm milk and butter mixture into the mashed potatoes gradually, while stirring and mashing, until you reach your desired creamy consistency.

Season the mashed potatoes with salt and pepper to taste. Mix well to distribute the seasoning evenly.

If desired, garnish the mashed potatoes with chopped fresh chives or parsley.

Serve the mashed potatoes hot as a side dish. They go well with a variety of main courses.