Best ever creamy mashed potatoes

• floury potatoes↗1 kg kg

  (e.g., Maris Piper), cut into large chunks

• salted butter↗50g g

  plus 1 tbsp

• whole milk↗50g g

Step-by-step instructions

1. 1

   Transfer the potatoes to a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook 15‑20 minutes until the potatoes are very soft – they should be easily pierced with a knife tip. Drain well, then return the pot to the stove and let sit for 5 minutes to evaporate excess moisture.

2. 2

   Press the potatoes through a potato ricer into a large bowl to obtain a lump‑free mash (you may need to do this in batches). Alternatively, mash the potatoes with a masher until smooth, then pass through a sieve using the back of a spoon to remove any remaining lumps.

3. 3

   Add 50 g of salted butter, milk and a pinch of seasoning to the bowl with the hot mash. Stir with a wooden spoon or spatula until the butter melts and the mixture becomes smooth and creamy. If needed, add a little more milk to loosen. Top with the remaining 1 st. l. of butter and let it melt for a few seconds before serving.