Rudolph Mash

|Red Rudolph Potato Mash|rudolph potatoes|1 kg rudolph potatoes peeled cut into large chunks200ml milk500g butter diced and coldsea salt|Place the potatoes in a pan with cold salted water. Bring to simmer and cook slowly without boiling until just cookedDrain off the water and place back on heat to dry out excess moisturePush the potatoes through a drum sieve. Use a downward motion and do not rub the potatoesPlace into a clean pan and warm upHeat the milk and gradually beat into the potatoAdd a few knobs of butter while beating with spatula. Once butter is fully incorporated add more. Season with saltPass through drum sieve twiceReheat gently and serve|10.00 minutes|6|