@benpda729: About as good as mash gets - 500g Ratte potatoes 1 pack of unsalted butter, cold/diced - (250g) 2/300ml double cream Maldon salt - Peel potatoes, wash well. Place potatoes in a pan of water, season well and bring to a simmer. Turn off the potatoes when you can stab one with a knife and it drops off the end. Allow to sit for 2/3 minutes in the water. Drain well. Pass through a tamis twice. Return the hot mashed potato to a pan and begin to emulsify in the butter and cold cream, in stages. - Make sure to really work the potato in order for it to accept as much fat as possible before splitting. Cook well over a medium heat until the fat begins to split. Re-emulsify the mix using cold milk. Season if needed.