Smashed Potatoes with Butter

First wash the potatoes well, peel them, and cut them into evenly sized smaller cubes (about 3 cm) so they cook evenly.

Place the potatoes in a pot, cover with cold water, and add salt (about 1 teaspoon of salt per liter of water). Bring to a boil and cook for 15-20 minutes until the potatoes turn soft, checking with the tip of a knife.

Meanwhile, slowly melt the butter in a smaller saucepan and warm the milk in another saucepan so it is not cold (optional, but this prevents the potatoes from cooling down).

Drain the cooked potatoes and return them to the hot pot. Add the melted butter and slowly pour in the warm milk.

Mash the potatoes roughly with a potato masher. The goal is a rustic consistency, not a smooth puree. Season with salt and freshly ground black pepper to taste.

Serve them right away as a side dish to meat, sauces, or simply topped with freshly chopped chives.