Mashed potatoes

Scrub the potatoes before peeling so grit from wet hands does not end up in them.

Cut into even chunks, about half an inch to an inch, so they cook at the same rate.

Cover with cold water and bring up to a boil together, not into boiling water, so they cook evenly.

Soak in water at least 15 minutes, ideally about four hours in the fridge; drain and rinse to remove excess starch for lighter, fluffier potatoes.

Cook until fully soft all the way through.

Return the drained potatoes to the pan over medium-low and stir gently about a minute to drive off moisture; stop when they start sticking to the bottom.

Add hot cream and butter and mash gently; do not beat or overwork, which forms gluey starch strands.