1. Place the peeled and cubed potatoes in a large pot. Cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt (about 1 tablespoon).

2. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender, about 15–20 minutes.

3. While potatoes are cooking, gently warm the milk and heavy cream in a small saucepan over low heat. Do not boil.

4. Drain the potatoes thoroughly. Return them to the hot, empty pot over low heat for 1–2 minutes, shaking occasionally, to steam off excess moisture.

5. Remove from heat. Add the cubed butter to the hot potatoes and mash with a potato masher or ricer until mostly smooth.

6. Gradually pour in the warm milk and cream mixture, continuing to mash or stir until the desired creamy consistency is achieved. Be careful not to over-mash.

7. Stir in 1 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed. Serve immediately.