1 Chop potatoes into even-sized pieces. Place in a large saucepan and cover with cold water. Add salt and bring to the boil. Reduce heat to a gentle boil. Cover pan and cook for about 30 minutes, or until tender. Drain.

2 Return potatoes to same saucepan. Stir over a low heat for about 2 minutes, or until any excess moisture has evaporated and potatoes are dry.

3 Turn off heat. Using a potato masher, mash potatoes well until smooth and free of lumps.

4 Place butter, cream and milk in a medium saucepan. Stir over a high heat, without boiling, until butter is melted and mixture is hot.

5 Add half the hot butter mixture to potatoes. Beat with a wooden spoon until combined. Add remaining butter mixture and beat until combined. Be careful not to over-beat, or potatoes will become gluey.

6 Season mash generously with salt, pepper and nutmeg.

Secrets to perfect mash

• Don’t let potatoes get too cool after draining. The hotter the potatoes and milk are, the better the mash will taste.

• Make sure potato is smooth after being mashed, because once you’ve added the milk, it’s very hard to get rid of any lumps.

• Don’t mash spuds in a blender or a food processor, because it’ll turn the mash into glue.

• Add an extra ingredient for flavour, such as chopped olives, fresh herbs, lemon rind or even sliced green spring onions.

WONDROUS SPUDS
There are many types varying in colour, taste and texture, but these are the most suitable for mashing. 

Potato types from left to right:
Sebago: Good cooked any way
Red Rascal: Good all-rounder
Lady Christl: Good all-rounder
Desiree: Good for everything, except frying
Golden Delight: Good all-rounder

Why should I use these?

It’s very confusing when it comes to buying the perfect potato for mashing. Generally floury potatoes, also known as baking potatoes, are the best because they have a high starch and low moisture content, which results in a fluffy texture. But really any potato can be mashed – it’s just they can’t all be fried. Avoid buying spuds that are spongy or wrinkly. Store them in a dark, cool, dry place, with good air flow. And remember, throw away any potatoes that begin to turn green. And don’t wash them until you’re ready to use them.

 Try these delicious mash variations