Ingredients:

  • 1 kg (2.2 lbs) Starchy Potatoes (e.g., Russet, King Edward), peeled
  • 30 ml (2 tbsp) Coarse Salt (for boiling water)
  • 115 g (1 stick / 1/2 cup) Unsalted Butter, cut into small cubes
  • 180 ml (3/4 cup) Whole Milk or Heavy Cream (or a mix of both)
  • 1/2 tsp Freshly Ground White Pepper
  • Fine Sea Salt, to taste (for finishing)
  • 2 tbsp Fresh Chives, finely chopped (Optional Garnish)

Instructions:

  1. Peel the potatoes and cut them into evenly sized 5 cm (2-inch) pieces. Uniformity is key for even cooking.
  2. Place the potato chunks in a large saucepan. Cover them with cold water by about 5 cm (2 inches). Add the coarse salt (30 ml/2 tbsp).
  3. Bring the water to a rolling boil over high heat, then reduce the heat to maintain a steady simmer. Cook for 20–25 minutes, or until the potatoes are fork-tender and begin to crumble easily.
  4. Immediately drain the potatoes using a colander. Return the drained potatoes to the empty, hot saucepan. Place the pan over low heat for 3–5 minutes, shaking occasionally. This crucial step steams off excess moisture, preventing watery mash.
  5. While the potatoes are drying, gently heat the milk/cream and the cubed butter in a small saucepan until the butter is melted and the milk is just steaming (do not boil). Keep warm.
  6. Pass the hot, dried potatoes through a potato ricer or food mill directly into a large, warm mixing bowl. This process separates the starch cells gently, giving you that perfect texture.
  7. Working quickly while the potatoes are still steaming hot, add the melted butter (leaving the milk in the pan for now). Use a rubber spatula or wooden spoon to gently fold and combine the butter into the potatoes until just absorbed.
  8. Gradually pour the warm milk/cream mixture into the mash, a third at a time, folding gently after each addition until the desired texture is reached. Use only as much liquid as necessary.
  9. Taste the mash and season generously with fine sea salt and white pepper. Fold just until incorporated.
  10. Transfer immediately to a serving dish and garnish with a knob of butter and fresh chives, if using.