Start by peeling the Russet or Yukon Gold potatoes, then cut them into even-sized chunks, about 1-2 inches.

Place the potato chunks in a large pot and cover them with cold water, adding a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender.

Once tender, drain the potatoes in a colander and return them to the pot over low heat to evaporate excess moisture for 2-3 minutes.

Using a potato masher or ricer, mash the potatoes until smooth, being careful not to over-mash.

Gradually mix in the melted salted butter, then add the hot milk or cream a little at a time until creamy.

Season with salt and pepper to taste, ensuring the seasoning is well distributed.