Peel the russet or Idaho gold potatoes and cut them into equal-sized 1-inch (2.5 cm) cubes to help them cook evenly.

Place the cubed potatoes into a large pot and cover completely with cold water. Add 1 teaspoon of salt and stir. Bring to a boil over medium-high heat, then reduce the heat to medium. Simmer until the potatoes are fork tender, about 15 to 20 minutes.

Drain the cooked potatoes using a colander and let them sit for about a minute to allow any excess moisture to evaporate. Return the potatoes to the pot.

Using a hand mixer, roughly mash the warm potatoes on medium speed until broken down and fairly smooth.

Add the unsalted butter (room temperature), evaporated milk, ground black pepper, and a pinch of salt. Continue mixing until the potatoes are smooth and fluffy and everything is incorporated. Taste and adjust salt and pepper to your liking. I like to add an extra knob of butter on top for extra richness!

Serve the mashed potatoes warm. Optionally, garnish with an extra pat of butter and a sprinkle of pepper if desired.