Tips for awesome mashed spuds

• Choose the right potatoes: Royal Blues, Ruby Lous and the Delaware are my current picks of the bunch.
• Always start your potatoes in cold, salted water; just enough to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. When done, drain them immediately.
• Return the spuds to the pot on the stove on low heat. This will make a huge difference because you’re allowing the excess water to evaporate leaving you with less water and more potato.
• Heat your butter/milk/cream combination before adding. Cold ingredients will make the mash pasty and lumpy.
• Once potatoes have been roughly mashed, beat with a wooden spoon to incorporate extra ingredients smoothly and assist with fluffiness, but don’t over beat!  Once your potatoes have reached your desired level of smoothness and creaminess, STOP or you’ll end up with a bowl of glug…and extra work!
• For added nutrition and flavour: Try mashing them in their skins. The texture is less smooth but the flavour’s sensational.