Perfect creamy mash

How to make Perfect creamy mash recipe - Jazz up your mashed potato with some finely chopped herbs such as parsley or thyme, a teaspoonof coarse-grain mustard, or a handful of grated Cheddar cheese. purée crémeuse parfaite recette

Serves 4

Ingredients:

2lb (900g) floury potatoes, such as russet or Maris Piper, peeled and halved or, if large, quartered

sea salt and freshly ground black pepper

2–3 tbsp warm whole milk (more if needed)

2 tbsp butter

Method:

1 Put the potatoes in a large pot of salted water, bring to a boil, and cook uncovered over medium heat until tender when pierced with the tip of a sharp knife, about 20 minutes. Drain well, then return to the pan and leave to stand in a warm place, covered, for 5 minutes to allow them to dry out a little.

2 Mash well until there are no lumps, then add the milk and mash again. If the potatoes are still a little dry, add some more milk and mash once more.

3 Beat in the butter with a wooden spoon and season well with salt and pepper. Do not overbeat the potatoes, or they will become gluey. You want them fluffy and lump-free.

Perfect creamy mash