SCRUB Choose potatoes that are roughly equal in size to ensure that they cook at the same speed. Scrub the potatoes clean.
Place the potatoes in a large saucepan, cover with water and bring to the boil.
Turn the heat down and simmer for about 20 minutes or until the potatoes can be pierced easily with a fork. Drain and set aside to cool a little.
Heat the milk to just below boiling.
When the potatoes are just cool enough to handle, peel them. Then return them to the pan and mash.
Add the butter and the hot milk and cook over a very low heat, stirring continuously until the milk has been absorbed and the mash is fluffy and creamy.
Remove from the heat and season with a little sea salt.
Recipe Notes
Add wholegrain mustard or horseradish cream to give your mash a different twist.
Make sure you use floury potatoes that absorb liquid very well to guarantee perfect mash every time.
Using a potato ricer or a vegetable mill makes it easy to get incredibly smooth and lump-free mash.