1½ kg floury potatoes, such as King Edward or Maris Piper, cut into even chunks
125ml semi-skimmed milk
1 tbsp butter
4 tbsp crème fraîche
Bring a large saucepan of water to the
boil. Add the potatoes and boil for about
15 mins or until tender. Transfer to a
colander and drain well, then return to
the pan and set over a very low heat
for 2 mins to dry completely.
Heat the milk and butter in a small pan,
then pour over the potatoes. Remove pan
from the heat, then mash potatoes using
an electric hand whisk or potato masher.
Tip in the créme fraîche and beat with a
wooden spoon until smooth and creamy.
Season with pepper and a pinch of salt.