SHOPPING LIST: Cooking Skills: Potatoes 1, Chapter 2 (Mashed Potato)

Floury potatoes for all four recipes (Maris Piper or King Edward). The glue experiment needs a food processor or blender, and a ricer or sieve is useful but optional.

Classic butter mash (1 to 2 portions)
[ ] 300 g floury potatoes (e.g. Maris Piper), peeled and cut into 4 cm chunks
[ ] 1 tsp salt, for the water
[ ] 20 g butter, diced
[ ] 50 ml whole milk, warmed
[ ] 1 pinch salt and white or black pepper

Olive oil and garlic mash (1 to 2 portions)
[ ] 300 g floury potatoes, peeled and cut into 4 cm chunks
[ ] 1 tsp salt, for the water
[ ] 2 garlic cloves, left whole in their skins
[ ] 3 tbsp extra-virgin olive oil
[ ] 2 tbsp cooking water, kept back
[ ] 1 pinch salt and pepper

Champ (2 portions)
[ ] 300 g floury potatoes, peeled and cut up
[ ] 1 tsp salt, for the water
[ ] 4 spring onions, finely sliced
[ ] 60 ml whole milk
[ ] 20 g butter
[ ] 1 pinch salt and pepper

Colcannon (2 portions)
[ ] 300 g floury potatoes, peeled and cut up
[ ] 1 tsp salt, for the water
[ ] 100 g green cabbage or kale, finely shredded
[ ] 15 g butter, plus a knob to serve
[ ] 50 ml whole milk, warmed
[ ] 3 spring onions, sliced
[ ] 1 pinch salt and pepper

For the experiments
[ ] About 1 kg more floury potatoes and 300 g waxy potatoes
[ ] Extra butter and milk