All chefs have their own closely-guarded secret to making the perfect mashed potato.
Admittedly, it can be rather tricky to cook. Slip up at any stage and your mash could be too thin; too lumpy or – shudder – too dry.
So what does the Good Housekeeping Institute say?
1. Use the right type of potatoes
For the fluffiest, smoothest mash, use higher starch potatoes like Russets. Steer clear of waxy potatoes because they can go gluggy.
2. Salt your water
Nobody likes tasteless mash potato.
3. Start cooking the potatoes in cold water
Follow with salt, then heat to boiling and reduce to simmer.
4. Drain well
Under-draining can make your mash taste bland.
5. Allow butter to come to room temperature
Let it melt into the hot potatoes then mash in the warm milk or cream.
6. Mash lightly
Mashing too vigorously or for too long can make your mash go gluey.
7. Make it just before serving
Refrigerating your mash potatoes overnight can make them taste bland. If you want to make it ahead of time, place the mash in a heat-proof bowl covered with plastic wrap over a pot of simmering water for up to two hours. Lightly fluff it just before serving.
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