Mashed potatoes recipe

1. Bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook, covered, for 15-20 mins or until the potatoes are tender; you should be able to easily pierce them with a fork.
2. Drain the potatoes through a colander, then set aside to steam dry for 3-4 mins – this will help them become extra fluffy when mashed.
3. Meanwhile, put the milk in the potato pan and gently warm through over a low heat. Tip the dry potatoes back into the pan and mash well until fully combined with the milk. Keep mashing for a really smooth mash, scooping around the edges of the pan to ensure nothing is missed, or leave slightly textured if preferred.
4. Dot over the butter, season and stir to mix in before serving.

Tip: Warming the milk through helps it to combine with the warm potatoes and create a smoother mash.

For some added flavour, try one of these simple twists:

Fiery: Stir in a tsp of mustard or horseradish with the butter

Tangy: Replace the milk with 50ml yogurt or buttermilk, simply add to the mash without heating first

Cheesy: Grate in 50g Cheddar cheese and 25g Parmesan before mashing

Root veg: Replace the potatoes with 1kg celeriac or parsnips for an alternative root veg mash

Champ: Soften a handful of sliced greens in a pan for a few mins until tender then stir through the mash

Dairy-free: Replace the milk with 50ml soya milk and omit the butter, drizzle with a little olive or rapeseed oil to serve

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