Peel and chop about 2 pounds of floury potatoes into even chunks, roughly 1-inch in size. Place in a large saucepan and cover with cold water. Bring to a boil, then reduce to medium and let simmer for about 15 minutes or until fork-tender.

Carefully drain in a colander and return to the warm saucepan. Let sit for a minute to evaporate excess moisture.

Add in 1 cup of grated mature cheddar cheese and 4 tablespoons of salted butter. Stir gently to combine until melted and evenly distributed.

Add salt and black pepper to taste, adjusting based on cheese and butter saltiness.

Mash the potato mixture until the desired consistency is reached. For extra creaminess, add a splash of milk or cream while mashing.

Check for seasoning and fold in optional ingredients like crispy bacon bits or fresh herbs. Serve warm.