Ingredients

• 500g/1lb 2oz floury potatoes
• such as Maris Piper
• 50g/2oz butter
• 25ml/1fl oz double cream
• salt and freshly ground black pepper
• to taste

Directions

• Peel the potatoes and chop them in half.
• Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.
• Boil the potatoes gently until tender. When you can break the potatoes with a fork or cut them easily with a knife
• they're done. Drain them in a colander.
• Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash
• you will end up with watery mash.
• Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them
• the lighter and fluffier they'll become. Don't use anything electrical. Electric whisks or food processors will turn the mash gluey. If you get tired
• stop for a minute
• shake your arms and then get back to it.
• Once you're sure there are no more lumps in the potatoes
• add the butter.
• Mash the butter into the potato. Once it has melted into the mash
• add a splash of cream. Mash again and check the consistency
• adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper
• to your liking.