In a pot, add 5 lbs peeled and quartered potatoes and cover with water by about 1/2 inch. Season with 2 Tbsp salt.

Cook the potatoes for about 12-15 minutes after they come to a boil or until the potatoes are easy to pierce through with a fork. Do not overcook or the mashed potatoes with taste watery.

Meanwhile, heat 1 cup milk and 8 oz butter until hot by heating in a saucepot or by microwaving for about 4 minutes. Prepare a mixer with a whisk attachment.

Once the potatoes are cooked, drain the water.

With the mixer whip the potatoes on low speed until no big chunks appear. Add half of the milk mixture and mix it again until it is well incorporated.

Keep adding the milk mixture 1/4 cup at a time until the potatoes are at a desired consistency.

Plate the fluffy mashed potatoes and top with desired garnish.