Step 1

Peel the potatoes, placing them in a pan of cold water as you do so to prevent discolouration. Quarter the potatoes, making sure the pieces are all roughly the same size so that they cook evenly

Step 2

Top up with cold water if necessary and heavily season the water with salt. Bring to the boil, then turn down to a simmer and cook for 15–20 minutes, or until the potatoes are soft

Step 3

Drain and leave to steam dry for a few minutes

Step 4

Meanwhile, place the cream and milk in a pan and bring to a gentle simmer over a medium heat

Step 5

Whilst still hot, push the potatoes through a mouli or potato ricer

Step 6

Fold the cream mixture into the mash and add the butter. Bring the mash together quickly and efficiently until you have a silky smooth purée, and return to the heat if needed. Be careful not to overheat or over-mix though – you could split the cream if it gets too hot, and overworking the potato will make it gluey. Season with plenty of salt and serve immediately