This takes mashed potatoes into another dimension! Mash made this way can double as a sauce for a roast or grill. Use the Hand Mixer to make the potato mixture smooth and creamy.

Shopping List

• 800g (1¾ lbs) large floury potatoes (a bit old are best)
• 60g (2oz) butter
• 200ml (7fl oz) whole milk
• salt and freshly milled pepper

Method

1. Peel the potatoes, cut into quarters lengthwise, cover with cold water in a saucepan, add salt, and boil gently until soft; you should be able to crush them easily with the back of a spoon.
2. Drain the potatoes well, return them to the dry pan, place on a gentle heat, and shake them to steam off the excess moisture.
3. Heat the butter and milk in a small pan until boiling.
4. Tip potatoes into a deep bowl, break them up roughly with a fork and then with the beaters on slow speed.
5. On medium speed continue whisking, gradually adding the buttery milk.
6. Add salt and pepper to taste.
7. For extra smooth and fluffy mash, change to the balloon whisk and work until creamy and frothy.
8. If you cannot serve immediately, cover with a thin film of milk and cool before reheating.