Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.

Prepare the Dairy: While the potatoes are cooking, gently warm the 120ml milk and 60ml double cream in a small saucepan or in the microwave. Do not let it boil. Set aside.

Drain and Dry the Potatoes: Once tender, drain the potatoes thoroughly in a colander. Return the empty pot to the low heat for a minute to evaporate any remaining moisture, then add the potatoes back in. Let them sit in the warm, dry pot for a minute to steam-dry. This is a crucial step for fluffy mash!

Mash the Potatoes: Mash the potatoes until smooth using a potato masher or, for an even smoother texture, a potato ricer. I find that a ricer gives the most velvety, lump-free result. Add the 100g of cubed butter and stir until it has completely melted into the potatoes.

Finish the Mash: Gradually pour in the warm milk and cream mixture, stirring gently with a wooden spoon until you reach your desired consistency. Be careful not to over-mix. Season with 1 tsp salt and the white pepper. Taste and adjust if needed. Keep covered and warm while you finish the gravy.

Start the Gravy (Make a Roux): In a medium saucepan or skillet, melt the 60g of butter or drippings over a medium heat. Sprinkle over the 60g of plain flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. The mixture, called a roux, should be smooth and lightly golden.

Build the Gravy: Gradually pour in about a quarter of the warm stock, whisking vigorously to create a smooth, thick paste. Once fully combined and lump-free, slowly whisk in the remaining stock, followed by the 120ml of milk.

Simmer and Season: Bring the gravy to a gentle simmer, still whisking occasionally. Let it bubble gently for 3-5 minutes, allowing it to thicken. It should be thick enough to coat the back of a spoon. Stir in the onion powder, black pepper, and salt. Taste and add more black pepper if you like a spicier kick.

Serve: Spoon a generous amount of mashed potatoes into bowls, make a well in the centre, and pour over the hot country-style gravy. Garnish with fresh parsley if desired and serve immediately.