Begin by peeling the potatoes and cutting them into uniformly sized chunks. This ensures even cooking.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt.
On medium-high heat, bring the water to a boil, then reduce the heat to medium and allow the potatoes to simmer for approximately 15-20 minutes or until they become fork-tender.
Once the potatoes have cooked, thoroughly drain them in a colander.
Return the drained potatoes to the pot and let them rest for a minute or two to enable excess moisture to evaporate.
Employ a potato masher or a fork to commence mashing the potatoes until they attain a coarse texture.
In a small saucepan, gently melt the butter over low heat. Introduce the milk to the melted butter and warm the mixture without allowing it to reach a boil.
Gradually pour the warm milk and butter mixture into the mashed potatoes while stirring and mashing, until you attain the desired creamy consistency.
Season the mashed potatoes with salt and pepper to your taste. Ensure even distribution of the seasoning.
If desired, embellish the mashed potatoes with finely chopped fresh chives or parsley.
Serve the mashed potatoes hot as a side dish. They complement a variety of main courses.