Start with starchy potatoes like Russets or Yukon Golds. Cut them into even chunks, boil them in salted water until tender, and drain them well so extra water does not water down the mash.
Mash while the potatoes are still hot, then add warm butter and milk or cream a little at a time. That keeps the texture smooth instead of gluey.
The biggest mistake is overworking them. A few lumps are better than potato paste, and seasoning should happen after the dairy goes in so you can taste the real balance.
A reliable potato masher is a small investment that makes this easier: potato masher.
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