Begin by preparing the potatoes. Wash them thoroughly under cold running water to remove any dirt. You can peel the potatoes if you prefer a smoother texture, or leave the skins on for a more rustic mash. Cut the potatoes into uniform pieces, approximately 2.5cm (1 inch) cubes. This ensures they cook evenly. Place the cut potatoes into a large pot.

Cover the potato pieces with cold water by about 2.5cm (1 inch). Add 1 tsp (6g) of the salt to the water. Bring the water to a boil over high heat on the stovetop. Once boiling, reduce the heat to medium-high to maintain a steady simmer.

Cook the potatoes until they are fork-tender. This typically takes 15-20 minutes, depending on the size of your potato cubes. To test for doneness, insert a fork or a sharp knife into a piece; it should slide in easily with no resistance. Be careful not to overcook them, as mushy potatoes can lead to a gummy mash.

While the potatoes are cooking, gently warm the milk or cream and butter. In a small saucepan over low heat, combine the milk (or cream) and the softened butter. Stir occasionally until the butter is fully melted and the liquid is warm. Do not let it boil. Alternatively, you can warm them in separate microwave-safe containers in the microwave on low power.

Once the potatoes are tender, drain them very well in a colander. Return the drained potatoes to the warm, empty pot. Let them sit for about 1-2 minutes over residual heat to allow any surface moisture to evaporate. This step is crucial for achieving fluffy mashed potatoes.

Mash the potatoes using a potato masher, ricer, or food mill. For a smoother consistency, a potato ricer or food mill is ideal. If using a masher, work gently to avoid overworking the potatoes, which can release starch and make them gummy. Mash until mostly smooth but with a few small lumps remaining, if desired.

Gradually add the warm milk/cream and butter mixture to the mashed potatoes. Pour in about half of the liquid and stir gently with a wooden spoon or spatula until just combined. Continue adding the liquid, a little at a time, until you reach your desired creamy consistency. Be careful not to add too much liquid at once.

Stir in the smoked paprika, garlic powder, the remaining 1/2 tsp (3g) salt, and black pepper. Mix thoroughly until all the spices are evenly distributed throughout the mashed potatoes. Taste and adjust seasoning as needed, adding more salt, pepper, or smoked paprika if desired.

Serve the smoky paprika mashed potatoes hot. Garnish with freshly chopped chives, if using, for a touch of color and freshness. These mashed potatoes are an excellent side dish for roasted meats, grilled dishes, or even as a base for other savory creations.