If the previous recipe for potatoes, with two-thirds of a packet of butter in, made you feel slightly nauseated, then this one may be more up your street. Only slightly less rich than the original, the mayo makes it creamier and lighter in flavour.
First peel your potatoes, if you’d rather, or don’t if you prefer a rougher texture and a little more fibre to your spuds. (If you aren’t peeling them, give them a good scrub under the tap.)
Dice your spuds and pop them into a large saucepan. Cover with water and season generously with salt. Bring to the boil on your largest hob ring, then reduce to a simmer. Simmer for 15 minutes, or until cooked soft.
Drain your potatoes thoroughly, then return them to the pan. Mash vigorously until they form a rough paste, then add a third of the mayonnaise. Mash again until the mayo is incorporated, then repeat twice more.
Season to taste and serve hot.
© Jack Monroe, 2020