Mash will be velvety and perfect with bangers if you add 53p ingredient Mary Berry loves

Temperatures have officially dropped, and winter chills are finally here. But there's nothing like combating a frosty evening than chowing down on a hearty and warm British classic. Bangers and mash are a staple in most homes, but people often mistake what the real star of the show is: the mash.

Mashed potatoes seem easy to cook, but they are often made bland and lumpy. However, if you follow Mary Berry's simple recipe, you can transform this dish into a velvety, smooth and flavourful meal. By just adding a 53p pantry staple the beloved chef swears by, you will have an irresistible mash with a bit of a kick that goes so well with bangers.

How to make Mary Berry's mashed potatoes

This method takes less than 30 minutes to prepare and 10 to 30 minutes to cook. It also aims to serve up to four to six people, making the recipe ideal for a family dinner.

We have detailed how to make Mary Berry's mashed potatoes, courtesy of BBC Food. However, if you're looking for an alternative potato recipe, then we suggest checking out how to make Gordon Ramsay's 'crisp and golden brown' roast potatoes.

Ingredients

• 1.5kg of floury potatoes (Such as Desiree, King Edward or Maris Piper)
• 50g of butter
• 100ml of milk
• Salt and pepper to taste
• Two tablespoons of wholegrain mustard

Method

To begin, cut your potatoes into small, even-sized cubes so they cook evenly. Place them in a large pan and cover with cold, salted water.

Set over medium-high heat and bring to the boil, then reduce the heat slightly and simmer until the potatoes are very tender when pierced with a knife or fork. The exact time will depend on the size of your cubes.

Once cooked, drain the potatoes well and return them to the warm pan. Add the butter and milk, then mash thoroughly with a potato masher until smooth and creamy.

Season to taste with salt and freshly ground black pepper. Finally, stir in the wholegrain mustard until evenly combined, and serve immediately while hot.