Peel and boil the potatoes in salted water until cooked through and soft when pierced with a sharp knife. Drain well in a colander and set aside to allow excess moisture to steam off.

Place the potatoes in the bowl of an electric mixer fitted with the paddle attachment and mix on a low speed until fairly smooth.

Heat the butter and milk together in a jug in the microwave or in a saucepan until hot and the butter has melted. Add to the potato and continue whisking until completely smooth. Check the seasoning and keep warm until required.

If the mash cools before you’re ready to serve it, simply reheat over low heat, stirring constantly and adding more hot milk and butter if it has thickened.

Tips:
– If you want a smoother mash, you can use a food processor instead of a mixer.
– If you want a richer mash, substitute half the milk for some single cream and add a few drops of truffle oil.
– If you want to add pepper, use finely ground white pepper to avoid little black specks.
– If you’re a garlic lover, add a few cloves of roasted garlic.
– For a hint of heat, add a teaspoon of wasabi paste or a tablespoon of horseradish.
– Try combining vegetable purees with your potato mash, such as parsnips, cauliflower, carrots, butternut or celeriac.