Perfect Mash

1. Peel potatoes and cut into large chunks (approx 1 inch). Place in cool water, bring to the boil and then boil gently. This way the potatoes cook evenly and don’t become bruised while boiling. If anything, undercook your spuds (approx 18mins) as the Masha will make them smooth.
2. Add butter (chopped) and 200ml of hot milk or cream (See cooks tips) and you're done.

Variations

1. Parmesan mash - Add 50g finely grated parmesan cheese with the butter and milk
   
2. Olive oil mash - Replace the butter with 1/3 cup olive oil.
   
3. Mustard & sour cream mash - add 1/3 cup sour cream and 1 tbs Dijon mustard with the butter and milk
   
4. Feta & oregano mash - Stir 100g crumbled feta, grated rind 1 lemon and 3 tsp dried oregano into the mash at the end