Contributed by @allabout_our_food
The magic here comes from using butter – lots of it.
This recipe is for two people – easy to scale up for more.
1. Peel and quarter 3 large Russet potatoes (or other non-waxy variety) and put in a pot of cold salted water (as much salt as you’d use for cooking pasta). Bring to a boil and let simmer until done. Drain into a colander and return to the warm pot.
2. Here’s the fun part. Mash the potatoes slightly, then pour 250g of melted butter (we used unsalted) over the mass. Let it soak in a bit, then continue mashing (we use an old-fashioned hand masher, which yields a nice fluffy mash without overdoing it). This year we happened to have some clotted cream on hand that needed using up, so we threw that in as well.
3. Taste, then season. Thanks to the butter, the mash will probably need less salt than you’d think. We like to add a combination of white and black pepper, sometimes nutmeg, sometimes horseradish. It’s up to you.
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