Many older recipes tell you to add the cheese in thin slices, rather than grating it in. I try both methods, and I’m still puzzled why it would make any difference: all suggestions appreciated. With this title, however, comes great responsibility. So, it’s not without a significant amount of research and experimentation – not to mention months of strenuous, in-depth potato eating – that I’m about to tell you the best way to make mashed potato, to get it perfectly silky and smooth and raise the bar for this most worthy side dish. It also loves to have a Salisbury Steak nestled on it before drowning in Mushroom Gravy, or to have a tumble of juicy Swedish Meatballs drowning in creamy gravy. Most people in the UK will have a potato masher – that decades-old utensil that you can never find in the drawer. However, here’s where things get juicy: I don't think that masher is doing your potatoes justice.

This is due to its simplicity of construction. In fact, the operation of this model is very similar to that of a simple rake, and there is no need for connection to the tr-actor's power take-off. Heat some milk in a saucepan or in the microwave (about 150 ml per 1 kg potatoes). If you do not want to use milk, you can also use the water left over from boilingThe type of terrain for which the digger is intended: about which all information is provided in the model specifications. Now you could stop there and have a fantastic batch of light, fluffy mashed potatoes. But for considerably smoother, denser and more luxurious pommes purée you’ll want take the additional step of pressing the riced potato through a fine mesh Tamis Sieve. The fine mesh holes of the tamis eliminates every last lump and bump without agitating the starches enough to make the potatoes gluey or gummy.

Floury and all rounder potatoes work best to achieve a fluffy yet creamy mash without fussing with potato ricers and other gadgets (this is, after all, the everyday mash you’re going to make all the time!)

Heat up your cream or milk prior to adding it to your sieved mash so that it will combine more easily. She then drains the potatoes and leaves them in the sieve for five minutes to make sure all of the steam has evaporated off. The less water left lingering in the potatoes, the creamier the final mash will be.