For the most sublime mashed potatoes, here’s my tip.
Make a bouquet garni – a little bundle of fresh herbs. I use sage, bay, parsley, rosemary and thyme from the garden.
Put it in a smallish saucepan with lumps of butter. Melt the butter and leave the herbs to infuse all their gorgeous flavour into it. For particularly creamy potatoes, add a dash of cream too.
Lift out the herbs and pour the butter onto your potatoes as you mash them. Don’t hold back – you’d be surprised how much butter mash can take. Once you’ve done it once, you’ll never go back.