Fluffy Mashed Potatoes

Peel the potatoes and cut them into large, uniform pieces so they cook evenly.

Place the potatoes in a pot and cover them completely with cold water. Add salt.

Bring to a boil and cook for 25-30 minutes until fully tender. The potatoes should easily pierce with a knife.

Drain the water completely. It is very important to return the pot with the potatoes to the lowest heat for about 1-2 minutes, shaking it occasionally. This allows excess moisture to evaporate, meaning the mash will turn out much fluffier.

While the potatoes are hot, mash them until completely smooth. It is best not to use a blender, as it breaks down the potato structure and can turn the delicate mash into a sticky paste.

Preheat the milk beforehand almost to a boil, but do not let it boil. Cold milk significantly ruins the texture of the finished mash.

Add the butter and mix thoroughly until completely melted.