Mashed potatoes

Peel potatoes (if desired) and cut into 1 ½” (4cm) pieces. Place in a colander or large mesh sieve and rinse under cold water for one minute.
3 lbs (1.3 kg) potatoes
Place potatoes in a large pot of cool water (make sure the potatoes are covered by at least ½” of water and that the pot is not more than ⅔ of the way full or it could overflow). Generously salt the water and turn stovetop heat to high. Bring to a boil, stirring occasionally.

While potatoes are cooking, combine butter and milk in a small saucepan over medium/low heat, cooking until butter is melted.
½ cup (113 g) unsalted butter,⅔ cup (157 ml) milk
Boil potatoes until tender when pierced with a fork (about 10 minutes but time can vary).
Drain potatoes well and return to pot. Let them sit in the pot for about 2 minutes, this allows the steam to cook off excess water.
Drizzle butter/milk mixture over the potatoes and add salt and pepper use a potato masher to mash until mostly smooth and well-combined.
½ teaspoon table salt,⅛ teaspoon ground black pepper
If using any add-ins, stir them in now until combined.
¼ cup (60 g) full-fat sour cream,2 cloves garlic,½ cup (50 g) freshly shredded parmesan cheese
Serve warm.