Ingredients
1 kg potatoes - I use Sainsbury’s Vivaldi’s for almost everything as to me, no other potato comes close.  You can however use any floury potato - a Maris Piper or King Edward for instance 
100g butter 
4 chicken skins 
60-100ml double cream 
Salt and pepper 

Method
Put the butter and chicken skins into a small saucepan on medium and cook. The skin will flavour the butter and should crisp up. 

Cut the potatoes into even sized chunks and put into a sauce pan of salted cold water.  Bring to the boil and reduce the heat and cook for 20-30 minutes until thoroughly cooked through but not falling apart. 

Mast the potatoes either with a ricer or masher until completely smooth and lump free. Add the butter and beat with a wooden spoon and add the cream.  How much you need will depend on your potatoes and the season.  Check for seasoning and serve.  If you want, cut up the crispy potato skin and put on the top.