Peel and chop however many potatoes you need.
Add them to the already boiling water.
Cook until the potatoes are done...15 minutes maybe?
Drain the potatoes.
Return the potatoes to the pot and place back on the burner. Stir the potatoes for a minute or until all remaining water is gone. I like to add minced garlic at this point.
Heat a good-sized chunk of butter (not margarine, because margarine is yucky) and a splash of real whipping cream (not milk, not water, not half and half: real whipping cream, preferably heavy whipping cream) together until the cream is warm and the butter melted.
Add the butter/cream mixture to the potatoes and mash it all together with a potato masher.
Season with Pepper. Pepper is important.
Place it in a bowl, and serve. Preferably with a yummy gravy.
By adding the potatoes to the already boiling water, they absorb less water. By returning them to the hot pot after draining, you heat away any remaining water. Trust me when I tell you that this makes a big difference in taste and texture. When you heat the butter and cream before adding it to the potatoes, you don't cool them down and again, trust me when I tell you that it makes a difference. The cream alone makes a much better, much creamier mashed potato.
I like to add minced garlic after I've drained the water and put it back on the burner. 1-2 cloves, depending on your taste.
My son calls them the best mashed potatoes in the world.