Cover spuds with cold water in a large saucepan. Add some salt, cover with a lid and bring to the boil.

Simmer for 40 – 60 minutes or until the potatoes are very tender when tested with a knife.

Drain well.

Heat the milk in the saucepan until just simmering. Remove from the heat.

Pass each potato through the potato ricer letting the riced potato fall into the hot milk.

Add butter and whisk until the mash is smooth and fluffy. Taste & season.