Ingredients
Equipment
Method
- Place potatoes in a large pot with 1 tbsp salt. Add water so it is 10cm / 4” above potatoes.
- Bring to a boil over high heat, then reduce heat to a rapid simmer. Cook for 15 minutes or until potatoes are very soft. Test by jabbing with a fork; they should fall apart.
- Drain the potatoes well and return them to the pot. Leave for 1 minute, shaking the pot occasionally, to help evaporate excess water.
- Add the butter and milk. Mash the potatoes well. Add more milk if you prefer a looser consistency.
- Avoid using a beater, stick blender, food processor, or blender. You can use a stand mixer or handheld mixer, but stop as soon as the potatoes are creamy to prevent them from becoming gluey.
- Transfer the mashed potatoes to a serving bowl. Create swirls on top and drizzle with extra melted butter. Sprinkle with chives or parsley before serving.
Nutrition
Notes
For make-ahead options: Cover the bowl tightly with plastic wrap and keep in a warm place for up to 30 minutes. For up to 2 hours, place the bowl over a pot of simmering water (ensure the bowl does not touch the water). For up to 4 hours, press parchment paper onto the surface of the mash, cover tightly with foil, and keep in a slow cooker on the warm setting (60C/140F or less).
Floury potatoes like Sebago, Russet, or Maris Piper work best. Using a mixer can make the mash smoother but also denser; be cautious to avoid a gluey texture. For ultra-smooth mash, restaurants push cooked potatoes through a sieve.