Creamy Mashed Potatoes

Ingredients

• Potatoes1 kg
• Butter80 g
• Milk150 ml
• Salt1 tbsp
• Pepper1 pinch

Instructions

1. 1

   Peel 1 kg of potatoes and cut into even 3 cm chunks.

   Tip: Even pieces cook at the same speed - no hard centers.

2. 2

   Place in a pot, cover with cold water and add 1 tablespoon of salt. Bring to a boil and cook 15-18 minutes until a knife slides in with no resistance.

   Tip: Start from cold water so the potatoes cook evenly from edge to center.

3. 3

   Drain well and let the potatoes steam-dry in the colander for 1 minute.

   Tip: Dry potatoes soak up the butter and milk - that is where the creaminess comes from.

4. 4

   In the empty pot, warm 150 ml of milk and 80 g of butter over low heat until the butter melts.

5. 5

   Return the potatoes to the pot. Mash until smooth, then stir in the warm milk and butter. Season with a pinch of pepper.

   Tip: Never use a blender or mixer - it turns potatoes into glue. A simple masher is perfect.