Mashed potatoes
Fluffy, creamy mashed potatoes made with floury potatoes, hot milk and plenty of butter, mashed by hand so they stay light, never gluey.
Method
- 1
Peel the potatoes and cut them into even chunks about 4 cm across.
- 2
Put the potatoes in a large saucepan, cover with cold water by 2 cm and add the salt.
- 3
Bring to the boil over high heat.
- 4
Lower the heat and simmer until a knife slides into a chunk with no resistance.
- 5
Meanwhile, warm the milk and butter in a small saucepan until the butter melts. Keep it hot.
- 6
Drain the potatoes well, then return them to the empty pan over low heat to steam off any remaining water.
- 7
Mash the potatoes or pass them through a ricer until no lumps remain.
- 8
Pour in the hot milk and butter a little at a time, stirring with a wooden spoon until smooth and creamy.
- 9
Season with salt and white pepper, then serve hot.
Notes
- Never use a food processor or stick blender. Overworking the potatoes releases starch and turns the mash gluey.
- Adding the milk hot keeps the mash fluffy. Cold milk makes it dense and cools it down.
- For a richer mash, swap up to half the milk for heavy cream.
Equipment
Large saucepan, Small saucepan, Colander, Potato masher or ricer