Mashed Potatoes

Ingredients:

900g old potatoes
salt and freshly ground black pepper
8 tablespoons hot milk
75g butter

Method:

Peel the potatoes cut into even sizes cover with cold salted water and a lid and bring to the boil on the boiling plate.
Boil for 5 minutes drain thoroughly cover again and place in the simmering oven until tender about 40 minutes longer if the pieces are large.
Draw the potatoes to one side of the pan add the milk and butter allow to almost boil on the simmering plate and add seasoning.
Mash the potatoes well heat for a few moments and spoon into a serving dish.
Cover with ding film and keep warm for up to 30 minutes if necessary.

Herb Mash:
Add 3 tablespoons coarsely chopped fresh parsley and chives to the mashed potato. (The flavour of the herbs develops if the potatoes are kept warm for up to 30 minutes.) Add good olive oil instead of butter for a Mediterranean flavour.

Mustard Mash:
Add 4 tablespoons grain mustard to the mashed potato.

Mango and Spring Onion Mash:
Add about 4 tablespoons of a mixture of mango chutney (chopping up the big bits first) and chopped spring onion to the mashed potato.

Everyone loves a good mash and this really is good. If there is any left just spread it in a shallow ovenproof dish dot with butter and reheat in the roasting oven for about 25 minutes until piping hot and brown.

Serves 6