Peel the potatoes using a peeler. Cut them into even chunks. This helps them cook evenly. Try to keep all pieces the same size for best results.

Place the potatoes in a large pot. Add water and salt. Bring to a boil. Cook for 15–20 minutes until fork tender. Do not overcook them.

Drain the cooked potatoes in a colander. Let them sit for a few minutes. This removes extra moisture and helps make fluffy mashed potatoes.

Transfer the potatoes to a bowl. Mash them using a masher or mixer. Mash until smooth but not overworked. This keeps the texture light and creamy.

In a small pan, warm the butter and cream. Do not boil. Just heat until butter melts. This helps blend easily into the potatoes.

Pour buttermilk into the mashed potatoes. Mix gently. The buttermilk adds a slight tang and makes the potatoes extra creamy and flavorful.

Add the warm butter and cream mixture. Mix slowly until smooth. Season with salt and pepper. Taste and adjust seasoning if needed.

Serve the mashed potatoes warm. Add a small piece of butter on top if desired. Enjoy the creamy and rich texture with your favorite dishes.