Step 1

Peel and cut the potatoes into large chunks.

Step 2

Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.

Step 3

Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.

Step 4

Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.

Step 5

To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.

Step 6

On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.

Step 7

If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.

Step 8

Season with salt and pepper.

Step 9

Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.