My creamy mashed potatoes: Peel and wash around 1 kg floury potatoes such as Maris Piper or the Shetland-grown premier (my absolute favourite!). Chop into 1 inch cubes, pop in a large pan, cover with cold water and bring to the boil. Gently simmer until tender. A fork, when inserted into a potato, will not be able to pick it up when the potatoes are cooked. Drain cooked potatoes in a colander, return potatoes to the pan and place on the hot hob for around 60 seconds to evaporate the extra moisture. Add 50 grams butter and a good splash of full fat milk and mash until light and creamy. Use a hand mixer to make it extra creamy, if you want.
For my authentic childhood taste serve with a generous spoonful of Cape Breton Chow Chow
on the side.
Leftover alphabet mince freezes well.