Rinse 500 grams of potatoes in water first using a colander. Brush off any mud if any. Rinse really well. Drain the water and then peel the potatoes. Chop them in 1.5 to 2 inches cubes.

Place chopped potatoes in a pan (3 litres or 3 quarts size). Add ½ teaspoon salt. Pour 2 cups water and stir. The water should just about cover the potatoes.

The potatoes have to be softened, but they should not fall apart. The potatoes will take about 20 to 25 minutes to cook depending on the size of the pan,

Check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.

Pour the contents of the pan in a colander and drain the water very well.

In the same pan in which the potatoes were cooked, add ½ cup + 2 tablespoons milk.

Add two tablespoons of butter and ½ teaspoon of finely chopped garlic.

On a low to medium-low flame begin to heat the pan. Stir occasionally. The butter will begin to melt initially. Allow the mixture to come to a boil.

Switch off the flame and add potatoes to the pan. Begin to mash the potatoes with a potato masher or vegetable masher.

Mash till you get a smooth, fluffy and light consistency. Do not mash too much as this will break down the starches more and make for a gummy texture.

Add salt, pepper, and ½ to 1 teaspoon of dried mixed herbs. I have used a mix of fresh rosemary and parsley here. Mix together.

Serve and enjoy. Serve with more butter, parsley, or chives.