Malt selection is your first stop. Things like Maris Otter and Munich and even a good European pilsner malt will typically give you more malt flavor that the malts produce by American maltsters for the needs of the big guys here.
Mash technique does matter - can the use of decoction mashing push the maltiness? Sure, but the Scots seem to be able to do just fine making big malty beers with a single infusion mash.
Another place to check is your water and specifically your chloride levels. Where sulfate pushes the hops forward, chloride enhances malt perception. If you want a really well perceived malty beer, make sure you have more chloride than sulfate in the water.