Begin by peeling 1.8 kg of Russet or Yukon Gold potatoes and chop them into even-sized pieces, around 2 inches.

Place the chopped potatoes into a large pot and cover them with cold, salted water. Bring to a rolling boil and then reduce to maintain a gentle boil. Cook for about 15-20 minutes, or until tender.

Drain the potatoes into a colander, then return them to the still-warm pot to steam dry for a minute.

Using a potato masher or ricer, mash the potatoes until smooth. Be gentle to avoid overworking.

Gradually mix in 75g of melted salted butter and 240ml of hot milk or cream, stirring continuously to distribute evenly.

Season with salt and pepper to taste, adjusting as needed.