Mashed potatoes

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How to make Mashed potatoes

1. Peel and chop potatoes. Peel the potatoes and cut them into even chunks, roughly 3–4 cm, so they cook at the same rate. Even sizing is key — odd chunks mean some will be soft while others are still firm.
2. Boil until tender. Place the chunks in a pot, cover with cold salted water and bring to the boil. Cook for 15–18 minutes until completely tender — a knife should slide in with no resistance.
3. Warm milk and butter. While the potatoes cook, gently heat the milk and butter together in a small saucepan until the butter is melted and the liquid is steaming but not boiling. Warm dairy makes far smoother mash than cold.
4. Drain and steam dry. Drain the potatoes thoroughly, then return them to the hot pot for 1–2 minutes over a low heat, shaking gently, to drive off any excess moisture. Dry potatoes absorb butter and milk much better.
5. Mash and combine. Mash the potatoes well with a potato masher or ricer until no lumps remain, then gradually work in the warm milk and butter. Stop adding liquid once you reach a smooth, creamy consistency you're happy with.
6. Season and plate. Season with salt and a small grating of nutmeg, then taste and adjust. Spoon into a warm serving dish and add a small knob of butter on top if you like — it melts nicely at the table.

Safety & hygiene Important

• Reheating starchy foods. If you make mash ahead, cool it quickly and refrigerate within two hours. Reheat thoroughly to piping hot all the way through, stirring in a splash of milk to loosen, and do not reheat more than once.