Creamy Mash 20-25 mins
Peel the potatoes and place them into a saucepan of cold water and bring to the boil. Reduce heat, simmer gently for 20-25 minutes until tender. Pierce with tip of a knife, if it goes in easily, you’re done!
Drain immediately and dry potatoes. TIP: place them back on a low heat for a few minutes, gently shaking to move them around. This allows any residual water to evaporate leaving you with dry potatoes ready for mashing.
Add a knob of butter and a splash of cream or milk (all at room temperature). Season to taste. Gently mash or for a creamier texture use a potato ricer. Don’t over mash your potatoes or you will end up with a gluey texture.