STEP 1

Place the potatoes in a large saucepan of cold salted water. Bring to the boil over medium heat, then reduce to a simmer and cook for 10-12 minutes or until the potatoes are tender when pierced with a knife.

STEP 2

Drain well and return the potatoes to the warm pan. Allow them to steam-dry for 2 minutes to remove excess moisture – this step ensures a lighter, fluffier mash.

STEP 3

Mash the potatoes using a masher or ricer until completely smooth. Gradually add the butter in small pieces, stirring gently until melted and fully incorporated.

STEP 4

Season generously with sea salt and freshly ground black pepper. Serve immediately, or cover and keep warm over a pan of gently simmering water until ready to serve.