If you opt for a manual masher, you should consider the type of handle carefully as this is going to affect how easy and comfortable it is to use.

Place into a large pan of boiling salted water and cook on a medium heat for 15 minutes, or until tender, then drain and allow to steam dry. Turn the spuds gingerly after about half an hour and within about an hour you should have the best fluffiest, crispy roast potatoes that work every time, keep turning to attain crispness all over.If that wasn't enough, this masher comes with a free vegetable peeler so you can make melt-in-the-mouth mash without those pesky skins, if that's your preference of course! Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.

This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees. Other things I do with mash are swirl through whole grain mustard, or add a sprinkle of pink peppercorns, or swirl through some pesto.Regular readers may know that I pride myself on bloody good roast potatoes, somewhat boastful but I’ve put the hours in.