I think the key to the mash potato picking the right potatoes. I was taught that using the waxy potatoes will help in making the mash lighter and less starchy and gooey.
Ingredients for 6-8 servings
500 grams of waxy potatoes - washed and peeled.
125 grams of unsalted butter - cut in 1-2 cm chunks and removed from the fridge to allow to rise to room temperature
1/2 cup of milk
Handful of chives for garnish.
Salt and pepper to taste
1. Cook the potatoes. There are 2 ways to do so, boil them in water until soft enough for a fork to pierce through, or wrap in foil and bake in an oven at 160 degrees for about 45 mins.
2. When the potatoes are cook enough to handle, mash the potatoes either a traditional hand masher or a potato ricer. (I learnt the hard way that you do not want to put them in a food processor or blender)
3. In a large mixing bowl, mix the potatoes and butter. Then add milk gradually for better control over the texture.
4. Season with salt and pepper to taste and garnish with chives. Serve with your favourite protein.