Step 1

Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat.

Step 2

Let the potatoes simmer for around 12 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again.

Step 3

Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel.

Step 4

Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer). This will help coat the starch particles and keep them fluffy.

Step 5

Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot.