1 small-medium baking potato per person
milk or half and half
salt & pepper
Wash and peel the potatoes. Cut into small chunks and immediately place in large pot filled halfway with cold water. (You can do this step ahead of time to make dinner preparation go faster. Simply refrigerate the potatoes in water until ready to use.)
Add a splash of olive oil to the water and a generous sprinkle of salt. Bring potatoes to a boil over medium-high to high heat and boil uncovered until potatoes are fork tender. Drain, reserving pot.
Add a pat of butter per potato to the pot and allow to melt via carry-over heat. Return drained potatoes to the pan and start to mash. Add milk/half and half until desired consistency is reached. Season with additional salt and pepper as desired.