Heat 4-6 cups of water in a large saucepan or pot on high heat.
Wash and roughly chop the potatoes.
Carefully put the potatoes in the hot water and bring to a low boil.
Lower the heat to maintain a low boil without spilling over.
Cook until fork tender, about 10 minutes, depending on the size of your potato pieces.
Drain the water and place the potatoes back into the saucepan.
Add the remaining ingredients, adding only 1 cup of milk to start.
Using a potato masher or fork, mash the potatoes to desired consistency. If you prefer, use a potato ricer to achive a smooth consistency. (Do NOT use an immersion blender, food processor, or stand mixer. These will produce gluey, goopy, pasty potatoes.)
Add more milk ¼ cup at a time until you get a creamy mashed potato texture and consistency. This will depend a lot on the dryness of the potato. Sometimes I need more and sometimes it’s less.
Notes
Skin on or skin off - it's a matter of personal preference. There are nutrients in the skin and it adds color and texture, so I tend to leave the skins on.I like fresh rosemary, but you can use any herb of your choice. You can also omit the herbs completely and eat it plain. You’re the boss.