Mashed potatoes will be 'the fluffiest' if you do 1 important step before cooking

When you're after a hearty, satisfying side dish to complement your dinner, mashed potatoes are a sure-fire winner. They're easy to whip up and pair beautifully with everything from chicken to sausages.

But getting that fluffy , cloud-like texture can be a stumbling block for many.

There's nothing more disappointing than a serving of heavy, lumpy mash when it should be airy and smooth. And if you thought milk or cream was the magic touch for achieving this ideal consistency, think again - the culinary experts at Simply Recipes have revealed a game-changing ingredient that'll make your mash taste so much better.

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While it's no secret that butter, cream, and salt can all enhance your mashed potatoes, there's one crucial component you should never overlook - iced water, reports the Express.

This ingenious tip comes courtesy of cookbook author J. Kenji López-Alt, and it's as straightforward as they come.

Simply soak your potatoes in ice cold water before peeling, cooking, and mashing them.

Much like how it can give chips or roasties an extra crunch, ice water will extract the starch from the potatoes, resulting in the 'fluffiest mashed potatoes' you've ever tasted.

How to make the perfect mashed potatoes

Fill a large bowl with cold water and toss in a handful of ice cubes, then add your peeled potatoes and let them soak for an hour.

Once the time's up, carefully remove the potatoes. You'll notice a pool of excess starch at the bottom of the bowl – avoid disturbing it to prevent it from coating your spuds again.

Next, fill a pan with cold water and simmer the potatoes until they're tender. Starting with cold water ensures even cooking, which is another trick to achieving lump-free, fluffy mash.

Don't forget to salt the water generously, just as you would when boiling pasta.

After draining the potatoes, put them through a ricer for mashing. Experts swear by this tool as the 'only' way to achieve that silky, creamy texture – so give the blender or food processor a miss, as they could turn your mash into a sticky mess.

To finish off, stir in some indulgent extras like parmesan cheese, garlic, rosemary or chives to elevate the flavour of your mash. Add these after the potatoes have been fully mashed, using a wooden spoon or spatula to fold everything together.