Creamy Mashed Potatoes

Put potatoes in a large pot, cover with cold water by 3 cm and add salt. Bring to a boil and simmer until a knife slides in with no resistance, 15 to 20 minutes.

Drain well, return to the hot pot and stir over low heat for 1 minute to steam off moisture. Meanwhile heat whole milk and butter until the butter melts.

Mash or rice the potatoes, then fold in the hot milk and butter a little at a time with salt and white pepper until creamy. Do not use a blender or they turn gluey. Top with chives.