Wash the excess dirt off the potatoes under cold water. peel the potatoes with a knife or potato peeler and cut the potatoes into uniform medium-sized cubes.

Rinse the cubed potatoes under cold water to remove excess starch.

Add cold water to the potatoes in the cooking pot, heat the water on the stove until it boils and add a pinch of salt for seasoning.

Boil the potatoes for 10-15 minutes or until they are soft. Test the softness of the potatoes from time to time by poking a knife into the potato. The potatoes are ready when the knife slides easily into the potato and does not stick to it.

Drain the cooking water from the potatoes and add butter and milk at room temperature and a small pinch of salt while the potatoes are still hot.

Mash the potatoes with the rest of the ingredients in a pot with a potato masher into a smooth, creamy mash. Be sure to taste while mashing to know whether to add more salt. If the mashed potatoes are dry when tamped, add a little bit of more milk.

Serve the mashed potatoes and, if desired, add chopped green onions or chopped parsley on top of the mashed potatoes. Bon Appetit!