– Russet potatoes – unsalted butter – mayonnaise – milk – salt – pepper
Wash, peel, and cube the potatoes into 1-inch pieces of uniform size. Put them in a large pot, cover with water, and add 2 teaspoons of salt. Bring to a boil, then reduce to a low boil, stirring occasionally, and cook for 15 to 20 minutes until the potatoes are fork-tender.
Drain the cooked potatoes and put them back in the pot. Add butter, mayonnaise, and milk. Mash the potatoes to your preferred consistency using a potato masher or a hand mixer (avoid overmixing). Adjust the texture with more milk if needed. Season with salt and pepper to taste. Optionally, serve with melted butter on top.