Potato mash

Choose floury potatoes such as Maris Piper or King Edward. They break down easily; waxy potatoes tend to make a denser mash.

Drain the potatoes well, then leave them in the hot pan for a minute or two so excess moisture evaporates. Mash while hot with a masher or potato ricer, and stir in warmed milk and butter; a blender can make mash gluey.

Cool it promptly, refrigerate within two hours and eat it within 48 hours. Reheat only once, until steaming hot all the way through.

Yes. Cool it promptly, divide it into airtight portions and freeze. Thaw in the fridge before reheating, and heat until steaming hot throughout.

It’s a classic with sausages and onion gravy for bangers and mash, and makes the topping for cottage pie or shepherd’s pie. It also goes well alongside a roast with gravy.

For a similar soft topping on cottage or shepherd’s pie, try mashed swede or a swede-and-carrot mash. For a less sweet alternative, mash cauliflower until smooth and season it with butter and pepper.