Mashed Potatoes
Smooth, creamy mashed potatoes with plenty of butter. The most versatile side dish in any kitchen.
Prep: 10 minutes. Cook: 20 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 1kg floury potatoes (Maris Piper, Russet, or King Edward)
- 50g butter
- 100ml warm milk
- Salt and white pepper
Instructions
- Peel potatoes and cut into even chunks.
- Place in cold salted water. Bring to a boil.
- Simmer for 15–20 minutes until tender (a knife slides through easily).
- Drain well. Return to the pot on low heat for 1 minute to dry out.
- Mash with a potato masher (not a food processor — it makes them gluey).
- Add butter and warm milk. Stir until smooth and creamy.
- Season with salt and white pepper.
Tips for Helpers
- Start in cold water so potatoes cook evenly.
- Never use a food processor or blender — it makes the potatoes gluey.
- Warm the milk before adding — cold milk cools the mash.
Ingredient Substitutions
- Use olive oil instead of butter for a dairy-free version.
- Add roasted garlic for garlic mash.