Perfect Mashed Potato

Follow my easy recipe to make Perfect Mashed Potato every time. Includes top tips for the ultimate in creamy hard to resist lump free mash.

5 from 41 votes

Course: Main, Side Dish

Cuisine: British

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 320kcal

1.5 kg floury potatoes e.g. King Edward, Maris Piper, Mozart, Wilja (I used Maris Piper)
2 teaspoon sea salt plus extra to taste
100 g butter
75 ml milk or cream

Peel and chop your potatoes into 5 to 7 cm (2 to 3 inch) pieces.
Once cut, rinse and drain your potatoes to remove any excess starch.
Place in a saucepan and cover with cold water and add salt.
Bring to the boil and simmer gently for 15 to 20 minutes until fork tender.
Drain and put the potatoes back on the hob, cover with a clean tea towel and gently heat for a minute or two to dry out.
Use two separate pans to individually melt the butter and warm the milk. Alternatively, use a microwave and two glass bowls or jugs.
Pass your potatoes through a ricer and gently fold in the warmed butter first.
Add the warmed milk or cream and gently fold in. Be careful not to overwork the mash.
Check the seasoning and add extra salt if necessary.
Serve immediately or keep in a warm place for up to 20 minutes covered with a clean tea towel - or try the slow cooker.

Serve them as they are but for a special treat we serve them with added butter and chopped parsley.
Optional extras:
A strong Cheddar or Red Leicester makes a really tasty cheesy mash.
Sour cream and chives - replace the milk with soured cream.
Mustard or horseradish - add a bit of heat to your mash. Be careful though as 1 to 2 teaspoons is plenty ! Goes well with a roast beef dinner.
Reheating: I prefer to serve creamy mash straightaway or keep it warm in the slow cooker. However, you can achieve good results reheating mash in a microwave. Microwave on full power a minute at a time, stirring as you go. You may find the need to add more milk and butter as the mash can dry out a little.
Freezing: I wouldn't recommend freezing mashed potato to reheat and serve because reheated frozen mash tends to go grainy and watery. Defrosted mash can be used in soups or in baking.
Nutrition information is approximate and meant as a guideline only.