Creamy Buttery Mashed Potato

Ingredients

• Potato

  Flesh and skin, raw

  1.5kg

• Salt

  Table

  1 tbsp or 18g

• Butter

  Unsalted

  50g

• Whole milk

  3.25% milkfat, with added vitamin D

  85g

• Salt

  Table

  ½ tsp or 3g

• Chives

  Raw

  3 tbsp chopped or 9g

Directions

1. Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.
2. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
3. Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
4. Add Flavourings then mash well, using milk to make it looser if desired.
5. DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
6. Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

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