Wash the potatoes and place in a large pot (unpeeled). Cover with cold water and bring to the boil. Add a pinch of salt and cook, uncovered, until the potatoes are tender all the way through (approximately 30 minutes after the water has come to a boil). Drain the potatoes. Prepare a medium sized bowl to place the mashed potatoes.
While the potatoes are still hot, cut them in half and place cut side down into a potato ricer. Remove the potato skins each time you place a piece of potato into the potato ricer. Alternatively remove the potato skins while hot and mash using a tamis (drum sieve) into a bowl. Pass the mashed potatoes through the potato ricer or tamis a second time to achieve a smooth mash.
Transfer the mashed potatoes back to the pot. Place the milk in a small saucepan over low-medium heat and bring to the boil. Reduce the saucepan with milk to low heat and simmer. Place the pot with mashed potatoes on low heat. Stir in the milk until well combined, then add the cold butter. Season with sea salt to taste and stir until well combined.
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.