Creamy Mashed Potato
Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm/1” cubes ((Preferably Sebago, Russet or Maris Piper, Note 1))
- 1 tbsp salt ((for cooking))
- 60g / 4 tbsp unsalted butter (, chopped)
- 1/2 cup milk (, preferably warmed)
- 1/2 tsp salt
- Extra melted butter
- Chives or parsley (, chopped)
Instructions
- 1
Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.
- 2
Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
- 3
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
- 4
Add Flavourings then mash well, using milk to make it looser if desired.
- 5
DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
- 6
Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!
- 7
MAKE AHEAD / KEEPING WARM - choose: