The Spice Club Potato Puree

• 1.6 kg peeled potatoes (preferably Russet potatoes), cut into 5 cm cubes
• 4 tsp sea salt
• 225 g unsalted butter, at room temperature
• 160 ml whole milk
• 1 tsp the spice club garlic powder
• 1 tbsp the spice club parsley (optional)

Step 1: Boil potatoes

1. Bring a large pot of lightly salted water to the boil.
2. Add the diced potatoes to the boiling water.
3. Cook the potatoes until tender, about 15-20 minutes, or until tender when pierced with a fork.

Step 2: Drain potatoes

1. Drain the boiled potatoes in a colander and let them evaporate.

Step 3: Mash the potatoes

1. Return the cooked potatoes to the pan.
2. Add the softened butter, whole milk, sea salt and garlic powder.
3. Use a potato masher or hand mixer to mash the potatoes until smooth. Be careful not to overmix the puree to avoid it becoming sticky.

Step 4: Serve

1. Taste the mashed potatoes and add more salt or garlic powder to taste if necessary.
2. Serve the mashed potatoes warm as a side dish with your favorite main course. If desired, garnish with a knob of butter or some parsley.