Mashed potatoes for relief

Making this dish of mashed potatoes is an easy way to let off steam.

Take six larger-than-palm-sized russet potatoes, peel and boil the heck out of them. When they’re soft enough to break off when a fork pierces through its dense centre (potatoes have no heart even though they’re hearty), transfer them into a dish such as the above. Use the back of the same ruthless fork to press chunks of butter into it. I used half a stick (or 56.7g).

Once down to the chunky (or smooth, wherever your rage takes you) consistency, season with salt, pepper and husband-opted bits of bacon. Then pat down the mash evenly, cleaning up the sides, before laying a blanket of grated mozzarella and cheddar cheese over it. Bake at 230 degrees Celsius for 10 minutes.

Serve, eat and heave a sigh of relief.