Mashed potatoes: peel potatoes, leaving them whole or halved. Place in a pan with cold water and a good pinch of salt. Cover and cook on medium heat for 20-30 minutes, until the potatoes are easily pierced. Drain well, and return to the heat for 30-60 seconds to dry out a little. Mash then beat in a knob of butter and ½-1 cup of hot milk until light and fluffy. Season with sea salt and freshly ground pepper.