- Preparation
- 15 min
- Cooking
- 20 min
- Chilling / resting
- None
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 900 g potatoes
- 60 g butter
- 120 ml milk
- salt and black pepper
Method
- Peel and cut potatoes evenly. Boil 15–20 minutes until very tender.
- Drain and steam dry. Mash with butter and gradually add warm milk until smooth; season.
Make ahead
Make on the day. If prepared ahead, chill promptly and reheat once, stirring until steaming throughout.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.