Mashed Potatoes

Perfect mashed potato is silky, creamy and just rich enough – its secret is good mashing and plenty of fat.

1. Peel the potatoes, cut them into even cubes, and cook them tender under a lid in plenty of salted water (it is right when a knife slides in without resistance).

2. Strain them, and let them steam for a few seconds, so the excess water evaporates – this way the mash will not be watery.

3. While still hot, press them through a ricer or masher. (Do not use a stick blender, as it turns gluey!)

4. Stir in the butter, so it melts and makes it silky.

5. Add the milk warm, a little at a time, until you reach the desired creamy texture.

6. Season with salt, and stir it only just smooth – do not overwork it, so it does not turn rubbery.

Tip: Warm milk is the secret: cold milk cools the mash and can make it collapse. If you want it richer still, a little more butter can go in any time.