Making good mashed potato may sound like a simple task, but go off-piste and you'll find yourself with something that either resembles glue or had more lumps in it than Mike Tyson's head after a fight.
In this video, we discover which potatoes to use - either baking spuds or Russets - and whether or not it's worth using a food processor (it's not).
Let us know if you have any tried and tested tips for good mash in the comments below...
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