Peel and cut potatoes into 3 cm cubes.

Place in a pot, add 1 tbsp salt and water so it’s 5 cm above potatoes.

Bring water to a boil, then boil for 15 minutes until potatoes are very soft and starting to fall apart.

Drain, leave in colander to steam dry for 3 minutes.

Meanwhile, melt butter in a saucepan over medium high heat. Add cream and milk, heat until just before simmer – do not let it boil. Remove from stove.

Pass potato through a potato ricer or use a masher with holes. Do not use beater.

Add hot milk mixture, 1/2 tsp salt and 1/4 tsp pepper. Gently stir until mixed through.

Taste for salt and pepper, add more if needed.

Transfer into serving bowl. Pour over Gravy and serve immediately.