TO BUY

• 1kg potatoes - scrubbed but not peeled
• 1tbsp salt
• 250g butter - well chilled and cut into cubes
• 250ml milk
• Sea salt & pepper

TO DO:

1. Leave the potatoes whole, put them in a large saucepan with 2 litres of water and 1 tablespoon of salt.
2. Over medium-low heat, simmer with the lid on until a paring knife slides easily into the centre of a potato (about 25 minutes).
3. Drain the potatoes, and while they are still hot, hold each one in a clean kitchen towel to peel it.
4. Put them through a potato ricer and back into the (now dried) saucepan.*
5. Turn the heat back on low and gently toss the potatoes with a spatula for about 5 minutes. This will encourage any extra moisture to evaporate.
6. In a small saucepan, warm the milk until nearly boiling.
7. Meanwhile, with the heat off, beat the butter cube by cube into the potatoes, stirring vigorously with a wooden spoon.
8. Pour in the milk in a very thin stream while still beating. (This may be a 2-person job.)
9. Taste for salt & pepper and season to your liking.

* If you don't have a potato ricer, you can pass the potato through a coarse sieve or mash with a fork.