Step 1

Peel the potatoes and then cut into 1 inch chunks.

Step 2

Wash the potatoes under cold water to remove any surface starch.

Step 3

Place the potatoes, milk, salt and white pepper into a sauce pan and place over a medium heat.

Step 4

Bring to a simmer, then put a lid on, reduce the heat and cook for 35-40 minutes until the potatoes are soft. (Check your potatoes after 20 minutes as the age of the potato can affect how quickly it cooks.)

Step 5

Whilst the potatoes are cooking, cut the butter into small chunks and place in the fridge to stay cold.

Step 6

Drain the potatoes reserving the milk.

Step 7

Use a potato ricer or a food mill to mash the potatoes.

Step 8

Add the hot potatoes to the cold butter and stir vigorously until all the butter has melted into the potato.

Step 9

Add about a 1/4 cup of the milk mixture and stir to get a very soft almost pourable mashed potato. (see note 2)

Step 10

Check the seasoning then serve immediately with a little extra butter and some parsley garnish.