Perfect Mashed Potatoes

• 900 g (2 lb) even-sized floury potatoes, peeled and cut into chunks
• 100 g (

Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until tender. Drain well in a colander and return to the pan. Mash with a potato masher or pass the potatoes through a potato ricer or sieve.

Beat in the butter with a wooden spoon, then gradually mix in the hot milk, followed by the cream, adding just enough to a