How do you do yours? Do you favour a sickening amount of butter and cream like the professionals do or are you a bit more reserved? Heard Junior Roux talk about the same about of butter as spuds, mental.

I once followed Heston's advice and put the potato peel in some milk on the hob for a bit and then drained it off and poured it in with the spuds. Didn't really notice any difference to be honest.

I use a potato ricer which makes everything a lot easier and oh so smooth. Hey why do they call them ricers?