This post is on behalf of my son, Naim.
The recipe is adapted from Masterclass No. 2 of MasterChef Australia Season 5 by Gary Mehigan.
Heat water in a large pot until it reaches boiling point. Cut up half a kilo of potatoes into two. Put them in a boiling water for 15 minutes until tender. Drain them in a colander and discard the water.
Working very quickly, using a pastry scrapper press the potatoes through the back of a large sieve or potato ricer into the same pot.
Stir in the about 2 tbsp milk and 1/4 cup soft butter until very smooth.
Season with salt and pepper if you like. It is also perfect as it is.
Serve with roasted chicken with onion gravy. Perfect!
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