Duchess Potatoes are to my mind the finest things that can be created with a humble spud.

Boil the potatoes till almost ready then put through a ricer (no lumps) add copious amounts and butter and cream and gently blend. Don't overwork them they turn 'orrid if you do.

Sometimes I will add finely sliced spring onions to the mix or on other occasions a healthy squirt or three of tomato puree.