I love buttery, cloudlike mash but sometimes I want something softer. I use a floury-textured winter potato beaten with butter and hot milk to produce a snow-white mash suited to mopping up the juices of winter recipes. The quantity of milk will depend on the level of starch present in the potatoes, so I simply stop adding the warm milk when I have the texture I like.
Cooks' Note
You can make a deeper-flavored, more “earthy” version, by melting the butter and milk together, then whizzing them in a blender with a handful of chopped parsley. The mash will be pale green in color.
