Peel the potatoes, wash them thoroughly, and cut them into large cubes.

Place the potato cubes in a pot and cover them with cold water.

Add salt, a pinch of black pepper, the bay leaf, and the garlic clove for extra flavor.

Bring the water to a boil and cook for 20-25 minutes.

Test the potatoes with a fork—they should be tender enough for the fork to slide in easily.

Remove the bay leaf and drain the potatoes.

Save a cup of the cooking water—it can be used later to adjust the texture of the mash.

Use a food mill, potato masher, or an electric whisk (not a hand mixer, as it can make the mash gluey).

Place the drained potatoes in a large bowl and begin mashing until smooth.

Gradually add small amounts of butter, optional Kiri cheese, and milk.

Mix gently after each addition to avoid over-softening the mash.

If the mash is too firm, add a little of the reserved cooking water, one spoonful at a time, until you reach your desired creaminess.

Transfer the mashed potatoes to a serving dish.

Top with a drizzle of roast meat cooking juices, a knob of butter, or a splash of olive oil for added flavor.