The simplest way to make this soft and hearty dish is to boil potatoes and mash them right down until smooth.

But any home cook who values flavour will know that a creamy addition is essential for the best results.

While many people turn to butter, cream and milk for silky mashed potato, a flavour maestro, who also founded The Gift of Oil, has offered an alternative ingredient.

Speaking exclusively to Express.co.uk, Phil Bianchi noted that “we certainly love our mashed potatoes here in the UK”, adding that there are four steps he never skips when making them at home.

First and foremost, Phil urged mash-lovers to “go easy on the dairy” in favour of flavoured oil instead.

He said: “People often add way too much milk, butter and cream, thinking it will make them smoother and fluffier – it’s not the case! Whatever dairy you add, make sure it’s equal parts and don’t overdo it.

“Instead, add some flavour. Once you’ve reduced the amount of dairy, add a drizzle of extra virgin olive oil and a small squeeze of fresh lemon or use an infused olive oil, such as rosemary and garlic olive oil. The extra liquid is the key to extra smooth mashed potatoes and it’s a fresher taste too, perfect for any summer mash based recipes.”

Phil’s mashed potato recipe

Ingredients

Two large potatoes, peeled and chopped into chunks (Maris Piper, King Edward, Roosters are all good for mash)
One tablespoon of butter with equal parts milk OR cream (never both)
A good drizzle of olive oil
A squeeze of fresh lemon

Method

As for making the perfect mashed potato, technique is just as important as flavour. First, peel the potatoes and cut them carefully.

Phil noted that size does matter in this case, urging: “Try to cut the chunks of potato fairly evenly so that everything cooks at the same time. Definitely don’t use any really small potatoes as they’ll turn to mush, not mash – big difference!”

Add the prepared spuds to a large pot of boiling water with plenty of salt. “As with pasta, you want the water nice and salty for the potatoes. This is the best way to add a salty flavour”, said Phil.

When the water is boiling, reduce the heat and leave the potatoes to simmer for about 15-20 minutes, or until the potatoes are soft.

Once cooked, drain the potatoes well and return them to the pot. Allow them to sit for a minute to let any excess moisture evaporate.

Add the butter and milk or cream into the pan and mash the potatoes using a potato masher or a fork.

Gradually add the olive oil to the mashed potatoes, mashing until you reach your desired consistency. You can add more or less oil depending on your preference.

Phil suggested: “Change up the ingredients: You don’t have to just keep it simple with your mashed potato, why not add other ingredients too such as parmesan, chilli flakes, mustard or parsley. This will really up your game and impress the guests!”