How to make the best Mashed Potato ever

Let's face it, making mashed potatoes is really very easy. Anybody with a basic knowledge of cooking can do it. But, I don't want to just make mashed potatoes, I want to make the best mashed potatoes ever...and I want you to be able to do the same.

I won't waffle on here, I'd rather just get on with it. However, I do want to say that there really isn't any special technique involved here, it is more about care and patience and maybe just a little more elbow grease required, to make sure you get it right!

Anyway, time to make some smashing mash!

• Potatoes (chopped, and enough to fill a medium/large pan)
• A sprinkle of salt
• 1 heaped tablespoon of butter
• 4 tablespoons of milk (or a good splash)

1. First of all, boil your chopped potatoes in a pan. It will take about twenty minutes before they are soft enough to mash. Sprinkle into the pan the equivalent of about 1 teaspoon of salt, as they boil.
   
2. Thoroughly drain the potatoes in a collinder, letting all the water seep away or evaporate into the air. You could easily just leave them for a minute or two.
3. When you're ready, pop them back into the pan, then get out your masher!
4. Now we're at the important bit. Get mashing. Mash and mash, mash and mash. You don't have to go fast, you just need to be thorough. Mash and mash, mash and mash!
5. The COMMON MISTAKE and THE FAILING OF MASH, is people think that if you add butter and milk sooner, it makes the potatoes easier to mash. Well, that is actually true, but it is completely the wrong thing to do. Do it that way and you're going to end up with lumpy mash...and nobody likes lumpy mash! Do they?
6. Mash and mash until the potatoes are smooth (see image 4). There is nothing mixed in with that, it's just mashed. Have I said mash and mash enough yet??
7. When you are sure you've got all the lumps out, left only with a smooth mash, should you then add...
8. ...your tablespoon of butter. Have a guess what you do then. That's right, mash and mash.
9. Next, add in your milk. Now, be careful. If you add too much it will make your mash potatoes into runny mash, and we don't want that. Mash and mash...

All that is left then is to serve the mash up with whatever your having. We like to have Sausage and Mash, but you can do the same for Shepherds Pie, or as part of a Roast Dinner alongside Roast Potatoes and Cauliflower Cheese. Whatever you choose to have it with, you have just made the best Mash Potato ever!

As always, I hope you give this a go. If you do, let me know what you think!