Proper Mashed Potato

Although a simple dish, mashed potato can go horribly wrong. First, it’s important to buy the correct potatoes. Waxy ones are no good at all; you will end up with a pan full of glue. Try to buy floury, well-flavoured potatoes such as King Edward or Maris Piper.

I often used to wonder why the restaurant’s mash sometimes lacked flavour, despite being made with good potatoes. So I developed a method where we slowly bake the potatoes in their skins at about 170°C/Gas Mark 3, then scoop