Best Mashed Potatoes

I can remember my grandmother sitting at the kitchen table, making quick work of peeling the potatoes. She would serve a good slathering of this mash with corned silverside and a mustard white sauce. - Matthew Farmer

600g potatoes

160g butter, cold 1 cm cubes

20ml full cream milk

10g salt

Peel potatoes and cut into roughly 2cm cubes. Place into 2 litres of cold water and bring to the boil.

Simmer for approximately 30 minutes until soft but not too mushy.

Pass through a potato rice straight into a medium pot. Return to a very low heat and incorporate the butter 40g at a time with a spatula.

Remove from the heat, stir in milk until smooth.

Serve hot.