The secret to making the best, creamy mashed potatoes is to add butter while the potatoes are still hot. Mix well, then add warm milk. The process of adding butter first is the trick to getting silky smooth mashed potatoes.
Ingredients
1kg starchy potatoes such as Nicola or Desiree variety
150g butter, melted
250mL (1 cup) full cream milk, warmed
1 - 2 tbsp olive oil
Sea salt
Method
Peel potatoes, removing all dark spots (known as eyes) using the digging tool on the potato peeler. Cut potatoes into even quarters then add to a large saucepan of cold, salted water. Bring to the boil over medium heat
Cook for approximately 15-20 minutes or until potatoes are tender. Drain
Using a large masher roughly mash potatoes, then add melted butter. Use a wooden spoon to bring the mix together
Stir in the milk adding half a cup at a time. Apply a figure 8 motion with your wooden spoon, mix potatoes until creamy and smooth. Serve potatoes, then drizzle with olive oil and season with salt
