Step 1: Prepare the Potatoes
Start by bringing 3 liters of water and 1 teaspoon of salt to a boil in a large stockpot over high heat. While the water is heating, wash the red potatoes thoroughly using a produce-only brush to remove any dirt, but don’t peel them-the skins add a lovely rustic touch. Slice each potato into ½-inch pieces for even cooking.

Step 2: Boil Until Fork-Tender
Once the water is boiling, carefully add the sliced red potatoes to the pot. Let them boil for about 15–20 minutes, or until the pieces are fork-tender. Avoid overcooking, as overly soft potatoes can turn gluey when mashed.

Step 3: Drain and Rest
Drain the cooked potatoes thoroughly in a colander, allowing any excess moisture to escape. Let the potatoes sit for 1–2 minutes after draining to release steam, which helps prevent watery mashed potatoes.

Step 4: Start Mashing
Return the hot potatoes to the pot or transfer to a mixing bowl. Add the butter while the potatoes are still warm so it melts evenly. Mash using a handheld potato masher or a stand mixer fitted with the paddle attachment until mostly smooth.

Step 5: Add Milk and Seasoning
Pour in the whole milk and sprinkle in the remaining ½ teaspoon salt. If using, add the garlic powder for a little extra flavor. Mix until creamy and well-blended.

Step 6: Garnish and Serve
Transfer to a serving dish, garnish with fresh parsley if desired, and serve warm. Enjoy!