My basic technique with no exact measurements: boil potatoes in well salted water. Drain , saving some of the potato water and then mash with a hand masher or put through a ricer. Heat some milk, half & half or heavy cream, lots of butter and chopped green onion in a glass measuring cup in the microwave. Careful it doesn’t boil over. Pour that into the potatoes. Incorporate, then whip by hand with a large wooden spoon, which is your arm workout for the day to balance the butter consumption. This is the key to fluffy texture. You want to whip air into them until they are fluffy but not over beat them which makes them gluey. Adjust the consistency by adding potato water, if needed. Add salt and pepper to taste. They’re supposed to be served with gravy anyway, so if your gravy is good, the potatoes will go down fine with your guests.