Floury variety of potato, boiled in lightly salted water, testing with the point of a knife for the point at which they soften.
Drain, add a chunk of salted butter and leave the lid off the pan so the potatoes can dry off a bit.
Mash with a handheld potato basher, but not too thoroughly. I like simple, rough, fluffy, lumpy mash (because I’ll be serving it with pie, peas and gravy - and smooth blended mash just turns into a sloppy puddle of soup when served with gravy).
If I was cooking it just for myself, I’d add pepper at point of mashing, but my fussy family won’t let me, so I have to add pepper to mine after serving.
I sort of expect some backlash about this, given how many people here seem to like smooth or whipped mash. Oh well.