Cooking the potatoes without peeling them first stops them from becoming waterlogged so you get a more intense potato flavour. Once they're soft, you'll have to juggle hot potatoes to remove the skin.
500g Dutch cream potatoes, scrubbed clean
100g unsalted butter, cut into 1.5cm cubes
75ml full-fat milk
½ tsp cooking salt
1. Place potatoes in a large saucepan, cover with 10cm of water and place over high heat. Bring to a boil then reduce heat to medium-high and allow the water to simmer rapidly for 20-30 minutes or until the potatoes are very tender (check with the tip of a knife).
2. Drain potatoes in a colander. Using a small knife and tea towels to protect your hands, peel the potatoes while they're hot.
3. Mash the potatoes either by pressing them through a potato ricer or a food mill fitted with the finest disc then returning them to the pan, or by mashing them in the pan with a potato masher. (To get super-smooth restaurant-style mash, you'll need to pass the mashed potato through a drum sieve.)
4. Place the pan over low heat and stir the mashed potato for 1 minute to evaporate excess water. Add a few cubes of butter and a splash of milk. Stir until butter melts and is incorporated. Repeat until all butter is used up, using milk to adjust the consistency to your taste towards the end. It should be soft and creamy, almost pourable.
5. Season to taste with salt and serve. For restaurant-style plating, transfer the mash to a piping bag fitted with a 2cm round piping tip, or use a disposable piping bag and snip a corner, and pipe a round of mash onto the plate.
Note: You can make this a few hours ahead and keep it warm by transferring to a watertight container or plastic piping bag, the ends securely sealed with rubber bands, and keeping it submerged in hot water.
This recipe features in RecipeTin's three-course Valentine's Day menu.