Creamy Buttery Mashed Potato

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   Step 1: Put the potatoes in a large pot with 1 tablespoon of salt. Add water until it reaches 10 cm / 4 inches above the potatoes.

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   Step 2: Bring the water to a boil over high heat, then reduce the heat to maintain a rapid simmer. Cook for 15 minutes, or until the potatoes are very soft and fall apart when tested with a fork.

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   Step 3: Drain the potatoes well and return them to the pot. Leave for 1 minute, shaking the pot from time to time to encourage the water to evaporate.

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   Step 4: Add the flavourings and mash well. Use the milk to loosen the potatoes if desired.

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   Step 5: Do not use a beater, stick blender, food processor or blender. You can pulse the potatoes with a stand mixer or handheld mixer, but use caution and stop as soon as they are creamy; appliances can quickly make the potatoes gluey.

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   Step 6: Transfer the potatoes to a serving bowl and make swirls across the top. Drizzle with melted butter, sprinkle with chives, and serve.

   

Keep warm or make ahead

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   Step 7: For 30 minutes or less, cover the bowl tightly with cling wrap and keep it in a warm place, such as near the stove. Stir gently before serving.

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   Step 8: To keep the potatoes warm for up to 2 hours over hot water, set the bowl over a pot of boiling water, refreshing the heat from time to time, or keep about 3 cm / 1 inch of water at a gentle simmer. The bowl should not touch the water.

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   Step 9: To keep the potatoes warm for up to 4 hours in a slow cooker, press baking paper or parchment paper onto the potato surface and cover the bowl tightly with foil. Keep the slow cooker on its WARM setting at 60°C / 140°F or less.

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    Step 10: For the day before, use a make-ahead mashed potato recipe.