How do you make perfect mashed potatoes

A.� Use good quality potatoes such as Desiree or King Edward. Cut the potato into even-sized chunks so they all cook evenly. Add salt and put the lid on the pan until they're really tender. If they are under-done you will get lumps. Remove them from the heat, drain and cover the pan with a clean teacloth for about four minutes, then add butter and milk. Either mash really well by hand or use a whisk to break up the lumps.

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Q.� Are potatoes fattening

A.� People used to think that starch in bread and potatoes made people fat, but times have changed and fat is now blamed . That means portions of potato give lots of energy and contain important vitamins and minerals, the problems arise when you add cheese and butter.

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Q.� What varieties of potato are there

A.� Jersey Royal new potatoes are available now until June and are small, tasty potatoes mainly used hot as an accompaniment to a main course or cold in potato salads. Pentland Javelin are also new potatoes, available until July. Main crop potato varieties include Desiree, which has a yellowish, waxy skin, and is useful for boiling, mashing, roasting and sauteing. King Edward are best for mash and jacket potatoes, but not so good for boiling.

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Q.� When you peel should you use a knife or a peeler

A.� Cooking experts always recommend a peeler, because the best flavour is near the skin so you need to pare it off as thinly as possible.

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Q.� How do you make really crispy jacket potatoes

A.� Wash and dry poatoes well. prick the skins with a fork and rub a few drops of olive oil in the skin. Add some crushed salt to make the skins even crunchier. Place the potatoes in the centre of the oven and bake for at least an hour and three-quarters or two hours. Serve immediately from the oven so they don't lose their crispiness and add lots of butter and salt and pepper.

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Q.� How do you make Duchesse Potatoes

A.� Cook 1lb of potatoes in boiling water until tender. Drain.� Mash through a fine sieve and return to saucepan. Stand over a low heat and add 1oz butter, 2 egg yolks, 2 tsp of hot milk and beat until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Pipe small rounds on to a baking sheet. Leave until cold and then brush with egg white. Bake in the oven for 15 minutes until golden and serve hot.

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Q.� How do you make saute potatoes

A.� Cook 1lb of potatoes in boiling water for 5-7 minutes. Drain and cool. Cut them into 1/4 inch thick slices. heat 2oz butter and two tbsp of oil in a large pan and add slices. Fry until golden brown, turning occasionally.

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Q.� How do you make Potato Dauphinois

A.� Thinly slice about one pound of potatoes and arrange them in a greased 2 pint ovenproof dish. Season lightly and add a crushed garlic clove, some ground nutmeg and 2oz of grated mature cheddar cheese. Repeat until all the potatoes are used up. Mix 5fl oz of double cream and 1/4 pint of milk together and pour over the potatoes. Dot with some butter and bake for an hour and three-quarters until the potatoes are cooked.

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By Katharine MacColl