Ingredients
1kg Tasmanian-grown Dutch Cream potatoes
3 tbsp Ashgrove Traditional Farmhouse Butter
¼ cup your favourite Ashgrove milk
Salt, to taste

Method
1. Peel and chop potatoes into even chunks and place in a large pot of salted water. Boil until potatoes are tender (15 - 20 minutes), then drain well.

2. Mash the hot potatoes with butter and milk until smooth and creamy.

3. Season with salt to taste. Add extra butter on top before serving if desired.

TIP: for extra richness, use warm Ashgrove Pure Cream instead of your favourite Ashgrove milk.