Our final River Cottage tried & true is from Hugh Fearnley-Whittingstall himself, with his trusty potato ricer. Hugh tells me his ricer is a sturdy antique and functions beautifully to make gloriously perfect mashed potatoes.
You too, are duly warned of the dangers of food processing potatoes until they are the consistency of wet cement. (Followed in my experience by crying over one’s food processor when it later expires and is doomed to eternity in a landfill.) I myself use a fork, with lots of butter, but if I begin to throw dinner parties at the volumes Hugh is famous for, I shall invest in a good old fashioned potato ricer. Thanks Hugh!
I think I may have thereupon received the best and most delicious recipe for mashed potatoes ever, but I was suffering somewhat from an unfortunate attack of starstruckedness and have forgotten. Never mind, he’s written a book.