Texas Roadhouse-Style Creamy Mashed Potatoes

Once boiling, reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes. Do not undercook.

Carefully drain the potatoes completely in a colander. Return the hot, drained potatoes to the empty pot.

Using a potato ricer, potato masher, or a large fork, mash the potatoes until mostly smooth. Avoid overworking them, as this can make them gummy.

Add the warmed milk (or half-and-half), softened butter, 1 teaspoon salt, black pepper, and optional garlic powder to the mashed potatoes.

Gently stir or fold the ingredients into the potatoes until just combined and creamy. Do not overmix.

Taste and adjust seasoning as needed. Serve warm, optionally with your favorite gravy.