I made mashed potatoes as delicious and smooth as those ones we had on Burns' Night. Had a large filling replaced this morning and I was under instructions not to bite on it today so it had to be soft food for dinner (baked sea bass, sooper-dooper mash, and mixed veg cut small). I'm dead chuffed about my mash.
The secret was adding some extra thick cream that I had left over. Yumtastic as well as smoothtastic and, just in case the kind of potato one uses makes a difference, they were British Maris Pipers which, the bag said, are good for making wedges. They are clearly good for mash too 