Put peeled potatoes in a pot. Cover w/ water and add salt. Bring to a boil, reduce heat, and simmer covered for 15-20 minutes.

While they cook, melt some butter and heavy cream, and warm through.

When the potatoes are soft enough that a fork can easily be poked in, drain them.

Now, it's about the equipment you use to get the texture you want:

Chunky - put potatoes back into the pot with the warmed cream. And, using a potato masher, mash them to your desired texture.

Creamy - use a hand mixer, blending until perfect. Just not too much or they will be gluey.

Fluffy - use a potato ricer, think of it as a giant garlic press. The potatoes go in, you press, and voilà! Fluffy potatoes come out the other side.

And for whatever style, at this point, you just mix with a big spoon, adding a little milk as necessary for texture, plus salt and pepper, mix well and plate.

Chunky with a little good olive oil. Creamy with a little chopped green onion. Fluffy with some diced cooked bacon.