Start with starchy potatoes like Russets for the fluffiest texture.
Boil potatoes until tender, but avoid overcooking to prevent waterlogged mash.
Mash potatoes while still warm for smoother consistency.
Incorporate warm milk and melted butter for a rich, creamy result.
Season generously with salt and pepper to enhance the flavor.
Use a hand masher or ricer for the best texture—avoid a food processor.
Rest the ribs for about 10 minutes after grilling so the juices redistribute, making every bite more flavorful.