Wellington Road: Mashed potato, mashed potato.
Mashed potatoes are cheap and easy to make. They are great with sausages or roast chicken.
Peel four large floury potatoes (I like Agria) and cut into quarters. Half fill a medium pan with water and bring to a boil. Boil potatoes for approximately 15 minutes until tender. Drain cooked potatoes, then mash with a nob of butter. Add a little milk at a time and continue mashing potatoes until creamy.
Edited to add. At Wellington Road, we make a dairy-free version, with dairy-free margarine and rice milk. Still delicious!
Now I heard that it's best to use hot milk.
It supposed to make something do something other than go gloopy.
I tried it once, but it takes a bit more of a perfectionist to be all that bothered when you're serving up to a 3 year old and her slightly older brother.
Jo Seagar and another reader of this blog both say that heating the potatoes very watchfully after draining off the hot water helps get rid of extra moisture. Ms Seagar really likes her potato ricer--I may need to get one.