Marvellous Mash

When I was a child I was a really fussy eater - fussier than Bonzo and the Wrigglebottom put together. I didn't like potatoes much and once went a whole year without eating them.  Well I was a teenager...The thing I hated most was my mum's mashed potatoes.  They were tasteless and full of lumps.  A few years ago I discovered the secret to great mashed potato and as I'm about to make some  to go with sausage casserole, I'll let you in on it.

1)  Use the right potatoes. I always use Maris Piper but any floury potato would work almost as well.
2)  Peel them and cut them small then boil in water for about 20 minutes or until they are really soft.
3)  Drain and give a bit of a shake to get rid of as much water as possible.
4)  Use a potato ricer to mash them.  This is the real secret as it means you get no lumps.
5)  Add a good knob of butter, salt and white or black pepper plus a dollop of Dijon mustard.
6)  Grate about a handful of strong cheddar into the potato.
7)  Stir hard with a wooden spoon until smooth.

That's all there is to it. Absolutely foolproof.  Best go and boil the spuds now...