Perfect mashed potatoes

For perfect mashed potatoes every time get yourself a potato ricer. There are a few different varieties but the common theme is that the ricer incorporates air into the potatoes, making the fluffiest, most luxurious mashed potatoes. But the best thing is that you will never have lumpy mash ever again!

The potatoes are prepared the same as for normal mash:
Peel and chop the potatoes into 1 inch pieces.
Place in a saucepan of cold salted water, bring to the boil and simmer until fork tender.
Drain the water and place the drained potatoes back into a hot pan to help evaporate remaining water.
Spoon the potatoes into your ricer a few at a time and turn the handle or press down (depending on the design). The potatoes will be pressed through the holes in the die of the ricer (mine came with three different sizes). This is called "ricing." Perform this step over a bowl to catch the riced potatoes.
Continue to add more potatoes to the ricer until you have riced all of the potatoes.
Stir in warmed milk and butter with a fork and season to taste.

Variations:
- add chopped chives
- add dry mustard powder
- add French Onion Soup packet mix
- make a Root Purée: try using the ricer for mashed summer squash, pumpkin, carrots, turnips, celery root, parsnip and sweet potato