Place the peeled, evenly sized potatoes into a large pan and cover with cold water. Add a generous pinch of salt, this is your first layer of flavour.

Bring the pan to the boil, then lower the heat so it simmers gently. You don’t want a rapid boil, just a steady bubble. Cook for around 20–25 minutes.

What to look for:

The potatoes are ready when a knife slides in easily and the potato almost falls off the blade. If you meet resistance, give them a few more minutes.

About 10 minutes before the potatoes are ready, pour the milk into a small saucepan and add the garlic cloves and thyme sprigs. Warm gently over a low heat, don’t let it boil. You’ll start to smell the garlic and thyme infusing into the milk.

Once the potatoes are cooked, drain them well. Return them to the empty pan and place back over a very low heat for 30–60 seconds. Give the pan a gentle shake, you’ll see steam rising. This helps any excess moisture evaporate and keeps your mash fluffy rather than watery.

Mash using a potato masher or pass through a ricer if you prefer an extra smooth finish.

In a separate saucepan, melt 25g of the butter with the olive oil over a low heat.

Add the sliced leeks and stir to coat them in the butter. Cook gently for around 8–10 minutes, stirring every couple of minutes so they don’t catch.

What to look for:

The leeks should become soft, glossy and slightly sweet-smelling. You don’t want them browned, just tender and silky. If they start colouring, turn the heat down.

Slow cooking is key here, this is what brings out their natural sweetness.

Remove the thyme sprigs from the milk and strain out the garlic cloves.

Gradually pour the warm infused milk into the mashed potatoes, stirring gently as you go. Add just enough to reach your preferred consistency, you may not need every drop.

Add the remaining 25g butter and stir until melted and smooth.

Fold the softened leeks through the mash. Use a spoon or spatula and gently turn the mixture rather than beating it, this keeps the mash light and fluffy.

Taste and adjust with salt and a little white pepper if needed.

Spoon into a warm serving bowl, drizzle with a little olive oil if you like, and finish with a generous sprinkle of chopped fresh parsley.

Perfect with roast chicken, pork chops, sausages, steak or even as a comforting base for slow-cooked stews.