Ingredients
- 1kg/2lb floury potatoes, cut into even-sized chunks
- 50g/2oz butter
- 150-300ml/¼-½ pint milk
- salt
Method
- Cut the potatoes into even-sized chunks and bring to the boil in a pan of lightly salted water.
- Cover and simmer for 20-25 minutes until tender.
- Drain well, then return to the pan, cover and leave to dry in the residual heat.
- Mash the potatoes (ideally using a potato ricer) then beat in 50g/2oz butter and 150-300ml/¼-½ pint milk for every 1kg/2lb of potatoes until smooth.
Notes
Best potatoes to use are floury varieties such as Golden Wonder, King Edward, Wilja and Maris Piper; waxy ones will not do. A potato ricer is the best gadget to use as it pushes the potato through fine holes and produces a wonderfully smooth mash. A food processor makes the mixture glutinous so should be avoided.