Instructions

• Prepare potatoes:
• 01 Wash and peel potatoes. If keeping skins on, use a wire scrub to clean. Cut into even sized chunks. 
• Cook:
• 02 Using a large saucepan, add potatoes and fill the saucepan with cold water enough to cover the potatoes. Add a large pinch of salt (prevents discolouration). Cover with a lid and slowly bring to the boil, then    reduce the heat and simmer with the lid on for 15-20 minutes or so and cook until potatoes are tender.  Remove from the heat and using the saucepan lid strain the water from the potatoes. 
• Special tip:
• 03 Using the same saucepan, return the potatoes to the stove, raise the heat and all the potatoes to STEAM DRY in order to remove any excess liquid. Remove from the heat and NOW MASH smooth with a potato masher. 
• Liquid:
• 04 When potatoes are mashed, replace the saucepan to the heat, with a spoon push all the potato mash to one side of the saucepan and then add milk, butter and seasoning. Allow the butter to melt and the milk to come to the boil. At this stage then mix all the ingredients together, beating well with a wooden spoon for a creamy, lump free mash. If the mash is too thick, heat more milk by the same method. 
• Serve:
• 05 Potato mash is now ready for use, either as a topping or as an accompaniment. Dot with more butter for extra taste and check the seasoning again.