Perfect mashed potato recipe | Felicity Cloake

The perfect mash

Serves four.

900g floury potatoes (eg Maris Piper, King Edward), peeled
100g butter, cut into cubes
50ml milk

Cut the potatoes into roughly equal-sized pieces, and tip them into a large pan of cold, amply salted water. Bring to a boil, then turn down the heat and simmer until the potatoes are tender, about 12 minutes. Drain into a colander, shake to get rid of any excess water, then return the spuds to the hot pan for a couple of minutes, where the residual heat will help to dry them off completely.

Add the butter to the pan and mash the potato until smooth – you'll need to put in a bit of effort here, but you will have earned your mash by the end.

Pour in half the milk, beat well with a wooden spoon to incorporate into the potato, then repeat with the remaining milk. Season to taste, and serve immediately.

• Perfect, by Felicity Cloake, is published by Penguin at £18.99. To order a copy for £12.99, go to guardian.co.uk/bookshop

Thanks to guardian.co.uk who have provided this article. View the original here.