Ingredients

· 500 g Yukon Gold potatoes, cut into chunks

· 12 cups water

· 1 tablespoon kosher salt, plus more to taste

· 2 cups garlic-and-herb spreadable cheese

· 2 cups whole milk, warmed

· Cracked black pepper and unsalted butter, for garnish

Method

Place the potatoes in a large pot. Add 12 cups of water; bring to a boil over high. 

Add the salt, and reduce heat to medium; allow to simmer until tender, for 20 to 25 minutes. 

Drain, shaking off any excess water. Pass the potatoes through a ricer back into pot. 

Add the spreadable cheese and milk; fold until smooth. Season to taste with salt. Garnish with black pepper and butter.