Winter comfort food doesn't get any better for me than mashed potatoes. Very easy to do - but here's a fail safe recipe that tastes great. I favour the pink skinned potatoes which I know from Ireland called Roosters.
700g-900g (1.5 - 2 lbs) potatoes - peeled.
Knob of butter or vegan sunflower spread if cooking vegan
1-2 tablespoons of double cream/milk (substitute with soya milk if cooking vegan)
See Tips for milk options that are vegan.
Peel and cut the potatoes to a similar size. Place them in a pan of water and bring to the boil. Cook for 15-20 minutes until tender and drain.
Mash the potatoes to a smooth puree with a potato masher and quickly beat in the butter or sunflower spread, along with 2 tablespoons of double cream (or soya milk if cooking vegan). Add salt to taste. Serve immediately - or you can put the lid on the pan and leave to sit on the side for a few minutes before serving. (Don't put it into the oven to keep warm as it changes the taste in my opinion.)