• 800g potatoes, washed
• 40g butter
• 140ml hot milk
• Salt to taste
• A dash of pepper

Gravy :

• 30g plain flour
• 30g butter
• 320ml beef stock
• Salt and pepper to taste
• 1 tsp prepared mustard

1. Place potatoes in a pan with enough cold water to cover them. Add 1/4 tsp salt. Bring to a boil, then simmer for 25–30 minutes or until potatoes are tender. Drain the potatoes and put aside to cool slightly.
2. Peel the potatoes and put them back into the pan. Add butter. Mash the potatoes over low heat until a smooth texture is achieved. Add the hot milk slowly and beat vigorously with a wooden spoon until it turns creamy. Add salt and pepper to taste.
3. Serve with the gravy or sauce for extra taste.
4. To prepare the gravy or sauce, heat butter in a non-stick saucepan then stir in flour. Make a roux or allow the paste to brown a little over very low heat, stirring all the time. Do not allow it to burn.
5. Blend in the stock gradually and allow to cook until it has a thick consistency.
6. Season to taste with salt, pepper and mustard.