Creamy Mashed Potatoes

Serves 4  

Ingredients

1kg potatoes peeled and quartered

salt

3 tablespoons butter

1 cup whole milk warmed

freshly-cracked black pepper

Method

Put the potatoes in a large saucepan of cold water with about 1 inch of water above the potatoes. Cook on high heat until the water comes to a boil then reduce to medium and continue cooking for about 10-12 minutes on a low boil. Once you can insert a knife into the middle of a potato easily with almost no resistance take off the heat and carefully drain out all of the water.

Pan-dry your potatoes.  After draining the water, immediately return the potatoes to the hot pan and place it back onto a low heat and shake it gently to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it aside.

Add the warmed milk and cold butter. Mash till smooth. Add salt and pepper- season to taste.

Depending on the potatoes you may need to add more milk. If you want creamier potatoes add extra butter or substitute some milk for cream.

Mix it up

Prepare ahead of time and keep warm in the oven topped with melted cheese.

Leave the skins on because why not!

Top with bacon, chopped herbs or spring onions. Add garlic cloves at step 1 for a hit of flavour. You can remove them or mince and leave in for an extra garlicky hit.