I start by peeling the potatoes and cutting them into even chunks.

This helps them cook evenly and mash smoothly.

I place the potatoes in a large pot and cover them with water.

I add a pinch of salt and boil until fork-tender.

While the potatoes cook, I gently heat the milk, cream, and butter in a saucepan.

This keeps the mashed potatoes extra creamy.

I drain the potatoes well and mash them while they are still hot.

Then I slowly pour in the warm dairy mixture.

I season with salt, pepper, and garlic powder.

If needed, I add a splash of chicken broth for extra softness.