A good creamy mashed potato is worth digging into, whether you are eating it with snags, a steak, fish or chicken. You don’t need to get fancy with it, you only need three ingredients to make a wonderful mashed potato.
The secret to great mash is not so much in the ingredients but in the method. The potatoes need to release their steam after boiling, so they don’t become gluggy when mashed, but nice and fluffy.
Creamy dreamy mashed potatoes
Course: All Recipes, Sides, VegetarianDifficulty: EasyServes
6
Prep time
10
minutesCooking time
25
minutesOther
Flavour options, Vegetarian
The secret to great mash is not so much in the ingredients but in the method. The potatoes need to release their steam after boiling, so they don’t become gluggy when mashed, but nice and fluffy.
Ingredients
1 kg potatoes (such as pontiac, Yukon Gold, Russet, Sebago or Dutch cream)
50g butter
100ml milk
Method
- Peel the potatoes and chop into chunks, trying to keep them the same size as much as possible so that they will cook evenly.
- Place the potatoes in a large saucepan of salted water. Bring to a simmer over medium heat. Cook for 20-25 minutes, or until tender and a knife easily pierces the potato.
- Use a colander to drain potatoes well. Return the potatoes to the pan. Use a potato masher to mash well, then leave for 2 minutes to let the steam evaporate as much as possible.
- Add the butter and milk. Season with salt and black pepper. Use the masher to whip the mixture until light and fluffy. Serve.
Tips and notes
- It is important to release the steam from the potato so that it doesn’t become gluggy when you mash it.
- You can add lots of different flavourings to mashed potato for variety. Try the following.
• Mash in 100ml milk, 30g butter and 1 tbs of truffle oil
• Mash in 1/2 cup mature cheddar with the milk and butter
• Mash in 100ml milk and 2tbs sour cream
• Mash in 1 tbs wholegrain mustard with the milk and butter
• Mash in 1sp horseradish with the milk and butter
• Swap the milk for cream for a richer mash
