METHOD

Place the milk, bay leaf and a pinch of salt in a small saucepan. Heat gently until just boiling, then remove from the heat and set aside to infuse while you cook the potatoes.

Place the potatoes in a pan and pour over boiling water to cover by 5 cm (2 in). Bring back to the boil, then reduce the heat and cook for 15–20 minutes or until the potatoes are very tender.

Drain the potatoes and return them to the pan. Discard the bay leaf and pour the milk over the potatoes. Mash the potatoes until they are completely smooth. Add the olive oil, then beat in seasoning to taste. Serve immediately.