Wash the potatoes thoroughly, peel them and chop them into a large dice.

Place potatoes into a Le Creuset stockpot.

Cover with cold water, add the cooking salt and bring to a boil.

Reduce heat to medium high so that they still have a reasonable "rolling boil" until potatoes are tender, approximately 15-20 minutes. Drain the potatoes and set aside.

Add the butter, milk, pure/thickened cream, salt and pepper to the stockpot. Melt over medium high heat and set aside.

Mash the potatoes with the help of a Le Creuset Potato Masher and add them back to the stockpot. Stir to combine with the butter, milk and cream mixture.

Transfer the creamy mash to a serving bowl and garnish with chopped parsley and additional salt and pepper to taste.

Cook's notes:

You can use any of the following types of potato: Sebago, Desiree, Dutch Creams and Golden Delight.

If you wish to make a ""Paris Mash"" invert the quantities of milk and cream.

Let the potatoes steam dry as much as possible. By doing so the potatoes will be easier to mash.

Potatoes can be checked by inserting a skewer/knife to feel its softness.

For an extra fine mash use a sieve or a potato ricer."