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1. Peel the potatoes and cut them into even- sized pieces, about 3x3cm (if they aren't even they won't cook at the same speed). If you choose to boil the potatoes, make sure you only cook them until tender and not so they start getting ragged around the edges or they'll become water-logged. Then drain and briefly steam dry in the pan.
2. Once you have nice, dry, cooked potatoes add milk or cream, if using, and put the pan back over the heat until the liquid is also hot. Add a good knob of butter (Heston Blumenthal uses 300g of butter for 1kg potatoes, but 25g of butter would be fine, a little more even better). Then mash quickly (or go in with your electric whisk), until smooth. Season, with nutmeg too if you like.

Per serving

196 kcalories, protein 4.2g, carbohydrate 34.4g, fat 5.5 g, saturated fat 3.3g, fibre 2.6g, salt 0.13 g

Latest comments and suggestions

• Alice

  29 October 2008

  Alice rated this recipe

  

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• Corporate_girl

  13 February 2009

  Corporate_girl rated and commented on this recipe

  

  Excellent!!! Creamy restaurant quality mash with effortless mashing involved..

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• glenwood

  05 March 2009

  glenwood commented on this recipe

  Is there any substitute for milk??

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• kysira

  02 May 2009

  kysira rated this recipe

  

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• Chrispy Duck

  04 May 2009

  Chrispy Duck rated this recipe

  

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• MayoMadness

  20 July 2009

  MayoMadness rated and commented on this recipe

  

  This is so easy! If you add a bit of chopped parsley and ground black pepper it's good too!

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• RACHEE

  11 October 2009

  RACHEE rated and commented on this recipe

  

  great recipe - once mashed, I sprinkled some grated cheese on top, popped it into the oven at 180/gas mark 4 for twenty minutes so it had a crispy topping, went down a treat with everyone

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• julian

  18 October 2009

  julian commented on this recipe

  We substitute Soy Cream instead of milk or cream. And instead of Nutmeg we use White Pepper. Butter, and full salted butter, is something that can't be substituted in your mash. And as one of my friends used to put in her mash, 'Cream Cheese' has NO place in mashed potatoes.

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• Sue M

  21 October 2009

  Sue M commented on this recipe

  The kind of potatoes used is important. Waxy potatoes give a horrible gluey result. Floury potatoes like King Edwards, Maris Piper and Kerr's Pink are what's needed. Usually any potato recommended for roasting will make good mash. For extra comfort add a good amount of grated cheese. This is good served in a bowl just with vegetables or browned in the oven or under the grill.

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• Magic Maggie

  21 October 2009

  Magic Maggie commented on this recipe

  Glenwood - in answer to your question about a substitute for milk, I often use a blob of either yoghurt or sour cream which makes the mash very silky. If you're allergic to milk products, you could also try soy milk with a touch of sugar.

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• phantomfairy

  21 October 2009

  phantomfairy commented on this recipe

  I find that adding loads of freshly ground pepper and a couple of tablespoons of "Helmans" mayo, makes potatoes irresistable.

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• yummie

  21 October 2009

  yummie commented on this recipe

  lovely mash, but do make sure you use a floury poatato, otherwise it turns out thick and sticky, arghhhhhhhh, not nice at all :(((((( and yes grated cheese is very nice either on top or mixed in with the mash,mmmmmmmmm :)))

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• Bous

  22 October 2009

  Bous commented on this recipe

  Trust me on this one. Don't add milk. And two spoons of philadelphia cream cheese.

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http://www.bbcgoodfood.com/recipes/8071/

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Ingredients

• 1kg potatoes
• splash milk or cream (optional)
• butter
• nutmeg (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 1kg potatoes
• splash milk or cream (optional)
• butter
• nutmeg (optional)

Per serving

196 kcalories, protein 4.2g, carbohydrate 34.4g, fat 5.5 g, saturated fat 3.3g, fibre 2.6g, salt 0.13 g

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