The very first tool you need for classic mashed potatoes is a ricer. This metal tool is great for apple sauce and making baby food, yet it’s heart lies in the smooth and lump-free mashed potato.
Wash and peel the potatoes then cut them all relatively the same size. I usually cut each potato into 8 pieces. Add to a large pot and bring to a boil, then gently boil for 15-20 minutes, until a knife easily slices the potato.
Drain and rinse – pat dry with a clean dish towel and pass a few pieces at a time through the ricer before it lands back in the clean pot.
Then, add the butter, milk and salt (pepper, too if you wish). Mix well and then dish out. Add a few small slivers of butter to make those nice butter puddles.
Top with chopped fresh green onions for some colour and you’re all set!