Mashed potatoes will be 'restaurant-style' when you add 2 cupboard staples into the pan

Making mashed potatoes may seem super simple, but getting silky results requires a little planning. With many recipes online, including Mary Berry's, which uses a surprising ingredient, it can be hard to know which one to follow. However, Stuart, the chef at Nanna Tate, has shared exactly how to achieve "restaurant-quality" mash.

The expert said: "Start with a reliable all-rounder. Look for a variety with just the right balance of dry matter and moisture, like Maris Piper or Yukon Gold. This sets you up for a mash that's light, creamy and full of flavour."

Next, cut the potatoes into evenly sized chunks, cover with cold water, and bring them to a gentle simmer.

As soon as they are fork-tender, the expert recommended draining them as soon as possible; it usually takes around 15 minutes.

Once drained, return the potatoes to the pot, put the lid on, and let the steam work for a few minutes.

The expert said: "This little steam-drying helps remove excess moisture so your mash stays rich, not runny.

"A potato ricer gives you that restaurant-style fluffiness, but a hand masher works perfectly well, too.

"Just be gentle, over-mashing can break down the structure of the potato and leave you with a gluey mess."

According to the chef, butter, milk, salt and peper should be gently heated before you mix them into the potato.

A simple 40 seconds in the microwave should suffice, and it helps everything blend smoothly for that "perfect consistency".

Once mixed in, simply serve alongside your dinner. Mashed potato tastes great alongside sausages, steak, chicken, or even a pie.