Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them. Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy. Place the potato masher on top, and then just let it pop and let the lovely starchy inside just puff out. Consider potato mashers that clean with a quick rinse, wash in warm soapy water, or are dishwasher safe.

What's more, using an electric masher really does create the most decadent, creamy mashed potato you're ever likely to taste.So if you do plump for one of these, keep a careful eye on your (and your kids') fingers while cleaning it.

The flat metal mashing plate is made from long-lasting stainless steel, which is less likely to clog and catch than other materials, with long, thin rectangular shaped holes to work cooked potatoes into an impressively soft cloud of yumminess.Meanwhile, a different commenter revealed: "I always do my potatoes like this, and they're always incredible. To defrost, allow the mash to come up to room temperature then place in a heatproof bowl, cover with tin foil and place over a pan of very gently simmering water until hot all the way through. Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).

If you wish to make a complaint or contact us, you can use the address above, or follow our complaints procedure. More than mash, this multi-functional tool will whip meringues to high heaven and crush chickpeas into hummus at full speed! Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender. As an added benefit, the horizontal handle allows you to really put your back into the mashing in relative comfort.Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast. Cook in a large pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender.