- 1 kg / 2 lb Dutch Cream, Desiree, Yukon Gold or Maris Piper potatoes
- 150 – 200 g / 5 – 7 oz cold unsalted butter , cut into 1.5cm / 1/2″ cubes
- 1/2 – 3/4 cup (125 – 185ml) milk , warmed
- Softened butter
- Finely chopped parsley
- Scrub potatoes clean.
- Place potatoes in a large pot and cover with cold water. Bring to the boil then reduce heat and simmer for 30 to 40 minutes until the potatoes are very soft (depends on size).
- Alternatively, peel then chop into 2.5cm / 1″ cubes (Note 4), cook 12 to 15 minutes until soft.
- Drain potatoes and return empty pot to stove.
- Using tea towels to handle the hot potatoes, peel them using a small knife (skin should slide off pretty easily).
- Mash the potatoes using one of these methods: Press them through a potato ricer or a food mill / grinder fitted with the finest disc, or mash in the pot using a potato masher (preferably with round holes, yields a similar result to potato ricer).
- Pro step: Then pass the potato through a drum sieve for 100% smooth mashed potato, like you get at restaurants. I do not do this (read in post)
- Turn stove on low and stir mashed potato for 1 minute (evaporate excess water).
- Add a few cubes of butter and a little splash of milk. Stir until butter melts and is incorporated.
- Repeat until all butter is used up, using milk to adjust the consistency to your desired taste towards the end. It should be soft and creamy, almost pourable.
- Season to taste with salt.
- Pour into serving bowl. Use a spoon to create swirls on the surface, top with small dollop of butter and a tiny sprinkle of parsley. Serve immediately!