Creamy, buttery mashed potatoes (or mashed tatties as we call them in our house) done properly. This foolproof recipe gives you light, fluffy mash every time - perfect for roast dinners, steak pie or simply swimming in gravy.
Mashed potatoes are such a versatile comforting side dish that goes with so many dishes - as well as making it to go with your Burns supper, enjoy with a roast dinner or try them with our chicken balmoral with whisky sauce, sausages with caramelised onion gravy, pork chops with tomato and smoked paprika butter and our rosemary chicken.
Tips
- Optional variations:
- Garlic mash - roast some garlic and fold it through the mashed potatoes.
- Cheesy mash - add grated mature cheddar or parmesan.
- Extra creamy mash - add double cream and extra butter.
- Herb mash - fold through chopped chives, parsley or thyme.
- Loaded mash - stir through crispy bacon bits, grated cheese and sliced spring onions.
- Caramelised onion mash - stir through caramelised onions - perfect for a roast dinner!
- This recipe for mashed potatoes is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Floury potatoes like Maris Piper or King Edward give the fluffiest texture.
Overmixing releases too much starch. Avoid using a food processor or blender.
Yes - reheat gently with a splash of milk or butter to loosen, if needed.
Either on a low heat in a saucepan or microwave, stirring occasionally and adding liquid, if needed.
Yes - freeze them in airtight containers for up to 2 months.
Yes - it seasons the potatoes from the inside.
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How to make these Mashed Potatoes
Ingredients
- 800g potatoes (Maris Piper, King Edward or Desiree), peeled and cut into equal chunks (halved or in thirds depending on the size of the potatoes)
- cooking salt
- 50ml milk (I use semi-skimmed)
- 35g butter
- salt and freshly ground black pepper
Instructions
- Put the potatoes in a large saucepan of cold water, cover and bring to the boil. Add some cooking salt, cover and cook on a continuous simmer for 15 to 18 minutes, until the potatoes are tender.
- Drain well in a colander and let them sit for a minute or 2 to steam dry. Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter. Turn off the heat and add the cooked potatoes. Mash well until the potatoes are smooth and the milk and butter are combined. Season with salt, if needed, and black pepper, to taste - stir again well to combine the seasoning.
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Mashed Potatoes
Ingredients
- 800 g (1.8 lb) potatoes (Maris Piper, King Edward or Desiree) peeled and cut into equal chunks (halved or in thirds depending on the size of the potatoes)
- cooking salt
- 50 ml (1.8 oz) milk (I use semi-skimmed)
- 35 g (1.2 oz) butter
- salt and freshly ground black pepper
Instructions
- Put the potatoes in a large saucepan of cold water, cover and bring to the boil. Add some cooking salt, cover and cook on a continuous simmer for 15 to 18 minutes, until the potatoes are tender.
- Drain well in a colander and let them sit for a minute or 2 to steam dry. Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter. Turn off the heat and add the cooked potatoes. Mash well until the potatoes are smooth and the milk and butter are combined. Season with salt, if needed, and black pepper, to taste - stir again well to combine the seasoning.
Notes
- Optional variations:
- Garlic mash - roast some garlic and fold it through the mashed potatoes.
- Cheesy mash - add grated mature cheddar or parmesan.
- Extra creamy mash - add double cream and extra butter.
- Herb mash - fold through chopped chives, parsley or thyme.
- Loaded mash - stir through crispy bacon bits, grated cheese and sliced spring onions.
- Caramelised onion mash - stir through caramelised onions - perfect for a roast dinner!
- This recipe for mashed potatoes is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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