Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are tender and easily pierced with the tip of a knife. Drain, then return to the pan to steam-dry for 5 mins.

Meanwhile, warm the milk, garlic and butter in a small pan over a low heat, or in the microwave.

Mash the potatoes with a potato masher for a lumpier mash, or pass through a ricer into a large bowl for lump-free (you may need to do this in batches).

Tip the warmed butter, milk and garlic mixture and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mash is smooth and creamy.