Jersey Milk Potato Puree (serves 6)

What you do

1. Boil the potatoes in the skin until cooked and a knife comes away easily when inserted. Drain and peel when still warm.
2. Meanwhile bring the milk and butter to the boil.
3. Puree the potatoes through a ‘ricer’ or sieve and beat in the Jersey milk in 5 or 6 batches until soft.
4. Season with sea salt