Paris Mash (Kentang Tumbuk Kaya & Krim)

Instructions

1. Scrub potatoes clean.
2. Place potatoes in a large pot and cover with cold water. Bring to the boil then reduce heat and simmer for 30 to 40 minutes until the potatoes are very soft (depends on size).
3. Alternatively, peel then chop into 2.5cm / 1" cubes (Note 4), cook 12 to 15 minutes until soft.
4. Drain potatoes and return empty pot to stove.
5. Using tea towels to handle the hot potatoes, peel them using a small knife (skin should slide off pretty easily).
6. Mash the potatoes using one of these methods: Press them through a potato ricer or a food mill / grinder fitted with the finest disc, or mash in the pot using a potato masher (preferably with round holes, yields a similar result to potato ricer).
7. Pro step: Then pass the potato through a drum sieve for 100% smooth mashed potato, like you get at restaurants. I do not do this (read in post)
8. Turn stove on low and stir mashed potato for 1 minute (evaporate excess water).
9. Add a few cubes of butter and a little splash of milk. Stir until butter melts and is incorporated.
10. Repeat until all butter is used up, using milk to adjust the consistency to your desired taste towards the end. It should be soft and creamy, almost pourable.
11. Season to taste with salt.
12. Pour into serving bowl. Use a spoon to create swirls on the surface, top with small dollop of butter and a tiny sprinkle of parsley. Serve immediately!