To start your potatoes off, peel and cut the russet potatoes into 1-inch pieces. Place the potatoes and a teaspoon of salt in a pan with some cold water.

Bring the pan to boil over high heat, and then reduce the heat and leave the potatoes to simmer. Check on your potatoes regularly.

When you’re able to easily pierce the potatoes with a fork (after about 10 minutes), take the potatoes off the heat

Drain your potatoes and return them to the pan and shake them dry

Place your potatoes in a bowl

Put the milk and butter into the pan and heat on medium-high heat until the butter is melted

Mash your potatoes in the bowl, then stir in the butter and milk. Add cheese here if desired

Sprinkle black pepper and nutmeg if wanted