Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Using a spatula, push the potatoes through the sieve ...

My answer? Throw out the masher and use a sieve instead. With spatula in hand, pass the boiled potatoes, mixed with a generous amount of butter, through the sieve only once. It means you’ll get ...

Once they are boiled, drain the potatoes ... Think about it: If you squish a waterlogged potato through a sieve it's going to squeeze out in starchy ribbons, which is not what you want.

Drain the potatoes, and while they are still hot, remove the skins, holding the potatoes in a cloth. Pass the potatoes through a flour sieve or ricer. In a bowl, combine the hot potato purée with ...

Drain well and carefully tip potatoes back ... Meanwhile, heat the milk and butter until boiling. Press the potatoes through a fine sieve to ensure there are no lumps. Place the potatoes into ...

Drain, return the potatoes to the pan, and stir over medium heat until the potatoes are dry. Pass them through a ricer or food mill, or press through a wire sieve. Preheat oven to 450 degrees.