Mashed Potato

Ingredients

• 1 kg potatoes, peeled and quartered
• 60 g butter
• 120 ml milk, warmed
• Salt and pepper

Method

1. Start the potatoes in cold salted water rather than boiling — put them into boiling water and the outsides go to mush before the middles are done.
2. Simmer 15–20 minutes until a knife goes in with no resistance at all. Undercooked potato will not mash, it will only go lumpy.
3. Drain them and leave them in the hot dry pot for a minute to steam off. Wet potato makes watery mash.
4. Mash, then beat in the butter first and the warm milk after. Season generously.
5. Don't be tempted by the food processor. It turns potato into glue.