Season with salt, then start to add room-temperature butter. Add small amounts of butter as you continue to mash. Use room temperature butter to not to cool down the potatoes, making the mash incredibly gloopy and unappetizing. Continue to add butter and mash. Warm up your milk (cold milk changes the consistency of the potatoes).
Add small amounts of warm milk and continue mashing until satisfied. Lastly, please taste it; it should be silky, smooth, creamy, and fluffy. Taste the seasoning to see if it needs more salt or pepper. Spoon the mash into a bowl, smooth it down with a spoon, and then add chives for decoration.
Instructions;
- 700-800g | 1.5 lb Starchy Potatoes
- 100g | 1/2 Cup Butter
- 60ml | 1/4 Cup Warm Milk
- Salt + Pepper
