May Queen Mashed Potatoes sidepotatoes Equipment Large pot with lidColanderPotato masherWooden spoon Ingredients Dish A * 680 g May Queen potatoes, peeled and quartered Dish B 45 g butter, cubed, room temperature Dish C 80 ml milk, warmed Dish D 4 g salt 1 g black pepper * larger than my standard 90ml prep dish Steps Cover the potatoes with cold water in a large pot, salt the water generously, and bring to a boil. Simmer 20 minutes until a knife slides through with no resistance. Drain the potatoes in the colander. Return them to the hot pot on low heat for 1 minute to steam off excess moisture — this is the difference between fluffy and gluey. Mash the potatoes with the butter until smooth. Stir in the warm milk a splash at a time until you hit the consistency you want. Season with salt and pepper, taste, and adjust. Serve immediately.