Select 1 kg of either Yukon Gold or Russet potatoes and peel them.

Cut the potatoes into large chunks by first slicing them in half, then cutting each half into quarters.

Place the potato chunks into cold water to prevent them from browning.

Drain the soaked potatoes and place potatoes in a large pot.

Add enough water to the pot to cover the potatoes about 1 inch.

Sprinkle 1 tbsp of salt over the potatoes. Stir to dissolve the salt into the water.

Heat the pot over high heat until the water comes to a boil.

Once the water starts to boil, reduce the heat to simmer and boil the potatoes until fork-tender. You can test this by inserting a fork through a chunk of potato. If the fork goes through easily, the potatoes are done.

Use a strainer to drain the potatoes.

Return the drained potatoes to the pot and heat the pot on the stove for 1 minute so that the potatoes dry out completely.

Give the potatoes a stir and transfer them into a mixing bowl.

Mash the potatoes using a potato masher until it’s smooth.

Place a pan on the stove over medium heat.

Add ¼ cup of butter to the pan. Stir with a spatula until it melts.

Add 1 tbsp of minced garlic to the melted butter.

Saute the garlic for 30 seconds.

Pour 1 cup of milk into the pan. Heat the milk until it’s warm.

Remove from the heat and gradually add the milk and butter mixture to the bowl of mashed potatoes. Stir continuously with a spatula to combine evenly.

Season with salt and black pepper to taste. Stir to mix everything properly.

Transfer the mashed potatoes to a serving bowl.

Garnish with extra unsalted butter pieces, coriander, and additional black pepper if desired.