Serves 8

Ingredients:

5 large russet potatoes (about 4½ pounds/2 kg total), peeled and each cut into 6 chunks
1 cup/240 ml whole milk, warmed
¾ cup (1½ sticks)/170 g butter, room temperature
Salt and freshly ground black pepper

Method:

Cook the potatoes in a large pot of boiling salted water for 25 minutes or until the potatoes are soft. Strain the potatoes in a colander and let stand for 5 minutes to allow them to steam dry.

Working in batches, press the potatoes through a potato ricer and into the same pot. Stir in the milk and butter. Season to taste with salt and pepper. Cover and keep warm.