Steps
- Peel 1.5kg of starchy potatoes and cut into 1in / 2.5cm cubes. Put in a large saucepan with 1 tablespoon of salt and water to cover by 4in / 10cm.
- Bring to a boil, then simmer briskly for 15 minutes, until the potatoes fall apart when pierced. Drain, return to the pan, and let steam escape for 1 minute, shaking occasionally.
- Add 60g of chopped unsalted butter, ½ cup of warm milk, and ½ teaspoon of salt. Mash by hand until fluffy.
- Spoon into a bowl, swirl the surface, and finish with melted butter and chopped chives.