Ultimate mashed potato by Adam Smith

Place the washed Ratte potatoes into a heavy-bottomed pan and season well with salt. Cover with cold water.

Bring to the boil and simmer until cooked.

Drain the water and allow to steam off for 3-4 minutes.

While the potatoes are still hot, remove the skin and pass through a sieve. It is vital this is done quickly and while the potatoes are hot, if they go cold the mash will be gloopy.

Once passed place into a clean pan and over low heat slowly add the cold diced butter little by little.

Once all the butter is added the mash will look split and greasy, at this point add the cold milk while continually stirring.

The mash will then come back together with a beautiful buttery-rich texture.

Season with salt to taste.