Perfect Mashed Potatoes

The secret to excellent mashed potato lies in choosing the right variety of potato that boils to a soft texture without disintegrating. Luxury mashed potatoes can be made by mixing in saffron-infused milk or cream.

1. Cut peeled potatoes into equal-sized pieces for even boiling. Cook in lightly salted boiling water until tender but not too soft. Drain well. Return the potatoes to the saucepan over a gentle heat to dry out slightly.

   

2. Using a hand masher, or small electric beater, mash the potatoes to a smooth purée. Do not mash potatoes in a food processor, as it turns the potatoes gluey. If you want saffron potatoes infuse several threads in hot milk or cream.

   

3. Beat in butter to taste and trickle in milk, ideally hot for extra fluffy mash. Season well, adding freshly grated nutmeg or ground mace. Mound up the potatoes on a hot serving dish and top with knobs of butter.