Peel the potatoes and cut them into evenly sized chunks.

Place the potato chunks in a large saucepan.

Cover the potatoes with cold water, then add 1 teaspoon of salt.

Bring the water to a boil over medium-high heat.

Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 15-20 minutes.

While the potatoes are cooking, warm the butter, milk, and double cream in a small saucepan over low heat.

Ensure the mixture is thoroughly warmed without coming to a boil.

Once the potatoes are done, drain them well and return them to the saucepan.

Mash the potatoes using a potato masher until smooth.

Gradually add the warmed butter, milk, and cream mixture to the mashed potatoes.

Stir continuously until everything is well incorporated and the potatoes are creamy.

Season the mashed potatoes with salt and black pepper to taste.

Taste and adjust the seasoning if needed.

Serve the mashed potatoes immediately while they are warm.

They are perfect as a side dish for various main courses.