Duchesse Potato

• 900 g unpeekd ‘old’, floury potatoes
• salt
• 300 ml creamy milk

Scrub the potatoes well. Put them into a saucepan of water, add a good pinch of salt and bring to the boil. When the potatoes are about half cooked, about 15 minutes for ‘old’ potatoes, strain off two-thirds of the water, replace the lid on the saucepan, put on to a gentle heat and allow the potatoes to steam until they are cooked.

Peel immediately by just pulling off the skins, so you