Mashed Potatoes

Ingredients

• 4 medium potatoes (Choose starchy potatoes such as Russet or Maris Piper for the best texture. Peel and cut into even chunks before boiling so they cook at the same rate.)

Instructions

1. 1Peel the potatoes and cut them into evenly sized chunks, roughly 4–5 cm each, so they cook at the same rate. Place them in a large saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce to a steady simmer. Cook for 15–20 minutes, or until a fork slides into the centre of a chunk with no resistance. Drain thoroughly in a colander and allow the steam to escape for 1–2 minutes — this helps dry them out and gives a fluffier result.
2. 2Return the drained potatoes to the warm saucepan. Using a potato masher, mash them thoroughly and firmly, pressing down and working through every piece until no large lumps remain. Work across the entire pan to make sure every chunk is broken down completely. The goal at this stage is to break down the bulk of the potato before the next sieving step — the more thorough you are here, the easier the sieve step will be.
3. 3Set a large wire sieve or drum sieve over a clean bowl or saucepan. Spoon the mashed potato into the sieve in batches. Using the back of a large spoon or a flexible spatula, press and work the potato firmly through the mesh in circular motions. Continue until all of the potato has been pushed through and the bowl below contains a uniformly smooth, fluffy mash. Scrape any potato clinging to the underside of the sieve into the bowl. The sieving step removes any remaining fibrous lumps and gives the finished mash a very fine, even texture. Serve immediately while hot.