Perfect Mashed Potatoes

• 1½ lbs good floury potatoes such as King Edwards, not Majestic
• 1 pint milk

Cook the potatoes in boiling salted water. It doesn’t matter whether you peel the potatoes before or after they are cooked, but they should be more or less the same size and cooked very thoroughly indeed. Once they are peeled, cooked and drained, put them back in the saucepan over a very low heat to dry out for a minute. Mash with a fork or potato masher, or for real perfection put them through