How to make a mashed potatoes without lumps

Peel and halve 6 medium-sized potatoes and put them in a pot such that they fill about ⅔rd of it. Cover with cold water. Add a liberal amount of salt to the pot. Bring to a boil.

Partially cover the pot with a lid and turn on the heat. Depending on the type of potatoes you use, cooking time ranges between 10 and 20 minutes. When the potatoes are soft but not falling apart, remove them from the pot and strain all the water out.

Bring half to ¾th of a cup of thick cream to a boil. Switch off the gas as soon as it starts boiling. Place the potatoes in a sieve. Using a sturdy spoon, force them through the sieve.

Once all the potatoes have been sieved, put them back in the pot and place it on a low heat. Add a large knob of butter (30-50 gm) and using a wooden spoon, mix the butter into the potatoes.

While mixing, start pouring the hot cream into the mix; this will help melt the butter and add depth of flavour to the mash. Use only enough cream to make the potatoes into a thick paste.

Add a grating of nutmeg. Taste for seasoning. Add salt and ground black pepper if needed. Serve immediately.