The key to perfect mashed potato is in the equipment. If you use a potato ricer it will never be lumpy. You need to adjust the quantities of milk and butter to taste. A little milk helps loosen the potato; the addition of butter makes it more, well, buttery. Use a floury potato.
Ingredients
Floury potatoes, such as Maris Piper
Salt
Milk
Butter
Equipment
A pan for boiling potatoes
A potato ricer
Method
1. Bring a pan full of water to the boil, add salt.
2. Peel the potatoes, rinse in cold water.
3. Cut the potatoes in 5cm pieces.
4. Add the potatoes to the boiling water, and bring back to the boil.
5. Simmer the potatoes for 2o mins, test if they are cooked through with a fork.
6. Drain the potatoes.
7. Use the potato ricer to mash the potatoes.
8. Add milk and butter to the mashed potatoes
9. Mix well, until you have smooth mashed potato.
10. Serve immediately.
