Mashed potatoes

Mashed potatoes

Everyone needs a decent mash recipe in their repertoire - here's one that will work every time

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 20 minutes

Method

  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

Recipe from olive magazine, November 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Alice

    29 October 2008

    Alice rated this recipe

    4 stars

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  • Binder photo Corporate_girl

    13 February 2009

    Corporate_girl rated and commented on this recipe

    5 stars

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

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  • Binder photo glenwood

    05 March 2009

    glenwood commented on this recipe

    Is there any substitute for milk??

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  • Binder photo kysira

    02 May 2009

    kysira rated this recipe

    5 stars

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  • Binder photo Chrispy Duck

    04 May 2009

    Chrispy Duck rated this recipe

    5 stars

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  • Binder photo MayoMadness

    20 July 2009

    MayoMadness rated and commented on this recipe

    5 stars

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

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  • Binder photo RACHEE

    11 October 2009

    RACHEE rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Bridget

    14 January 2010

    Bridget rated this recipe

    5 stars

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  • Binder photo Dougie

    19 March 2010

    Dougie rated this recipe

    5 stars

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  • Binder photo Dave

    07 June 2010

    Dave rated and commented on this recipe

    5 stars

    Try adding about a tsp of some freshly chopped rosemary to enhance it, if its to be served with a pork or lamb dish

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  • Binder photo JaHall

    18 August 2010

    JaHall commented on this recipe

    Highly recommend a potato ricer for incredibly smooth and lump-free mash and it must be Maris Ps every time!!

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  • Binder photo SabinaP

    19 August 2010

    SabinaP rated this recipe

    5 stars

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  • Binder photo Julia May

    25 August 2010

    Julia May rated and commented on this recipe

    5 stars

    Fantastic - the children couldn't get enough of it. Will make my mashed potatoes this way all the time in the future.

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  • Binder photo Jay

    29 August 2010

    Jay commented on this recipe

    my job is a chef, this is a nice recipe but to make it even better. when you have boiled the potatoes, drain return to pan then back on the hob using a low flame mix the potatoes with a spoon so they dont stick for about 3 mins. then pass the potatoes through a potatoe ricer into a bowl, then add butter a little hot milk and a dash of cream mix with a spoon and add salt and white pepper, forget the nutmeg, you will have the best mash ever. enjoy

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 20 minutes

Ingredients

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