1. Place the peeled and chopped Yukon Gold potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
2. While the potatoes are cooking, prepare the cowboy butter. In a small saucepan over medium heat, melt the softened butter. Add the minced garlic and sauté gently until fragrant and golden, about 2-3 minutes. Be careful not to burn the garlic.
3. Remove the pan from heat and stir in the fresh parsley, chives, smoked paprika, cayenne pepper, and a pinch of salt and pepper. If you like a touch of brightness, add the lemon juice here. Set aside to let the flavors meld.
4. Drain the cooked potatoes thoroughly and return them to the hot pot. Over low heat, gently mash the potatoes to release steam and dry them slightly—this step helps avoid watery mash.
5. Begin mashing the potatoes with a potato masher or ricer, then slowly pour in the cowboy butter mixture, folding it in gently to keep the mash light and fluffy.
6. Add the milk or cream in small increments, continuing to mash and stir until you reach your desired creamy consistency. Taste and adjust seasoning with salt and pepper.
7. Transfer to a serving dish and garnish with an extra sprinkle of fresh herbs or a pat of butter if you want to go all out.

One trick I learned from my time in Italy is to never overwork the potatoes; a few lumps add character and keep the texture rustic—just like Nonna Rosa’s. I also find that warming the milk and butter before adding them helps everything blend seamlessly, giving the potatoes that velvety finish.