1.5 kg Dutch cream potatoes (see note)125 gmbutter, coarsely chopped, plus extra to serve300 mlmilk
Peel and quarter potatoes, place in a large saucepan of salted water, bring to the boil, cook for 15 minutes or until just tender, then drain and mash immediately or pass through a ricer. Stir through butter and season to taste with sea salt and freshly ground white pepper.
Heat milk in a saucepan until just below boiling point, add to potatoes and beat by hand or with an electric beater until light and fluffy. Dot with extra butter and serve alongside fried chicken or barbecue ribs.
Note Dutch cream is a creamy, golden potato
grown in Tasmania; you can substitute a good mashing potato such as
desiree. Shown above with barbecue