Simply the Best Mash

I use: A potato masher, ricer, mouli-legume or sieve to mash the potatoes.

Cook: Cook the potatoes in a pan of boiling, salted water until tender. Drain well, replace the lid and shake vigorously to break up the potatoes. Mash the potatoes, then add a generous amount of butter and a little milk or cream, a bit at a time, until the potatoes are soft, light and creamy. Season with salt and ground white pepper. For a slightly spicy edge, add some freshly grated nutmeg.