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@dancing james
Cut them small and even so it's easy to achieve uniform cooking.
Cook them properly and then drain and cover with the lid in the pan. Leave for 20 minutes or so and they carry on cooking with the remaining heat and go floury.
I then add butter, seasoning and whisk very quickly with an electric hand whisk. Milk or cream added at the last moment.
Do not over do the whisking or the starch is released from the spuds and it goes gloopy.