Place the cubed potatoes into a 5 QT saute pan or walled skillet with a cover and add cold water until it’s about an inch deep in the pan. Sprinkle with ½ teaspoon of salt. Place the cover on the pan and bring to a boil over high heat. Once the water is boiling, reduce the heat to low and simmer, covered, for 10-15 minutes until the potatoes are very tender and a fork slides right through. Transfer the potatoes to a colander and drain until no water remains. Transfer the drained potatoes to the bowl of a stand mixer or a large mixing bowl (if using a hand mixer).

Combine the milk and butter in a microwaveable dish (I usually use a liquid measuring cup) and microwave on high for 1 ½ minutes. Begin to beat the potatoes on low speed while slowly adding the milk/butter mixture. Once the liquid is combined, add the remaining ½ teaspoon salt, the garlic powder and black pepper and continue to beat on low until just combined. You won’t need to beat for a long time and you don’t want to over-mix or the potatoes won’t stay fluffy! Take a taste and add more seasonings if needed.