Floury potatoes seasoned while they are still hot, melted butter doing most of the work, and only a splash of milk. Smooth or lumpy is your call.
Keeps five days
Leftovers hold in an airtight container in the fridge for up to five days. Reheat gently, with a little extra milk if they have tightened.
Cut the peeled potatoes into even pieces and put them in a large pot with water to cover by two inches. Bring to the boil over high heat, then turn it down to a steady simmer and cook until a fork goes through without resistance.
Drain the potatoes and tip them into a large bowl. Add the pepper, the ranch seasoning and the seasoning salt, and mash to the texture you want — smooth, or not. Taste and adjust.
Hot potatoes take seasoning; cold ones do not. This goes in before anything else.
Stir in the melted butter. Then add the milk and stir until it is completely incorporated. Taste once more and adjust if it needs it.
Melt the butter before it goes in. Cold butter cools the potatoes and never quite disappears.
Serve straight away, or keep them covered and reheat gently when everyone is ready to sit down.