Buttered mashed potatoes

Place the potatoes with the skins on into a steamer.
As soon as the skins start to split, and you can put a knife through the potatoes, remove from the heat.
Turn the stove off and place another saucepan on the stove with 1 teaspoon of milk per potato.
Keep the lid on the steamer while you work on removing the skin from each potato.
Rice the potatoes straight into the saucepan.
Once you have riced all the potatoes put a tablespoon of chilled butter into the potatoes.
Season generously and using a spatula mix in the milk and butter.
You may have to thin it down as this stage but don’t make it sloppy.
Put the lid on and leave aside until ready for serving.
Add the flavouring you prefer- mustard, fresh herbs etc. (optional of course)
Reheat and adjust the seasoning.
Dsh up, placing a knob of chilled butter on the potatoes.

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