12 medium russet potatoes
40g butter, chopped
1/3 cup Maxigenes Full cream milk, premade and heated
Fresh parsley or chives, to garnish (optional)
Salt and pepper, to season
Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling water for 20 minutes or until easily pierced with a knife.
Drain potatoes well and return to the saucepan. Using a potato masher, roughly mash potatoes and slowly add in the hot milk and butter.
Beat until fluffy and season with salt and pepper. Garnish with fresh herbs, if desired and serve.