Mashed Potato

It is very important to use a floury or general purpose potato for the mash as a waxy or salad potato will produce a very gluey, lumpy mash.

1. Peel the potatoes and cut into evenly sized chunks.  The smaller the chunk, the quicker the potato will cook.
2. Put the potatoes into a large pot with a lid and add just enough cold water to cover the potatoes.  Add the salt and put the lid on.
   
3. Bring the pot up to the boil and then boil for 8-12 minutes – until the point of a sharp knife pierces the skin to the centre of the potato easily.
4. Drain the potatoes thoroughly and then return them to the hot pan.  Put the pan back on the hot element that you used to boil them.  You want as much moisture to evaporate as possible.
5. Add the butter, milk, salt and pepper and mash the potatoes with a potato masher.  (If you have a potato ricer, you can pass the potatoes through the ricer and into the pan instead and then add the butter etc).