Ingredients:

  • 2 lbs (900g) starchy potatoes (like Maris Piper or Russets), peeled and quartered
  • 1/2 cup (120ml) whole milk or cream, warmed
  • 4 tablespoons (55g) unsalted butter, at room temperature
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Place quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat.
  2. Reduce to a simmer and cook until fork-tender (about 15-20 minutes).
  3. Drain the potatoes in a colander and let them sit for a couple of minutes to steam off excess moisture.
  4. Return the potatoes to the pot or a warm bowl. Add warm milk and butter. Mash using a potato masher or ricer until smooth and creamy.
  5. Season with salt and pepper to taste. Adjust to your preference.
  6. Transfer to a serving dish, and if desired, add a pat of butter on top for extra richness.