We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Mightier than mash, finer than fondue.
This classic British pub dish is rich and comforting, perfect for soaking up a belly full of brown ale.
The key to creamy mashed potatoes is retaining their starches by cooking them directly in their jackets.
Make it as a casserole or in individual portions.
Slowly caramelized onions lend a touch of sweetness (and plenty of interest) to creamy mashed potatoes.