Mashed potato

Method

1. Put potatoes in a large pot, cover with 10 cm water, add 1 tbsp salt. Bring to the boil.
2. Simmer 15 minutes until they are falling apart (not just fork-tender).
3. Drain well, then return to the hot empty pan 10 seconds to steam-dry.
4. Mash by hand with the butter until the butter melts, then add milk. Season with ½ tsp salt. Do not use a blender or food processor.
5. Serve immediately (or keep warm covered).

Tip: Cook until falling apart so they mash fluffy. Steam-drying stops watery mash. Never blender — it turns gluey. Extra butter is never wrong.