Flawless Mashed Potatoes, an easy British family favourite side dish. How to make the best mash, with this simple homemade recipe.
Boiled potatoes mixed with your choice of butter, cream, milk or a combination of them!
You choose how you like them such as, just smashed, slightly lumpy or a smooth puree. Perfectly creamy tatties for all to enjoy.
How to make Flawless Mashed Potatoes?
For the best flawless mashed potatoes follow along with our tips, check out this quick slideshow to see how simple it is.
Of course, you can jump straight to the recipe card to get that creamy mash on your plate in no time!Jump to Recipe
Otherwise, continue to read for more tips and serving suggestions below.
What potatoes are best for making mash?
Maris Piper are cheap and easy to find in all supermarkets we picked ours up from Tesco, they make flawless mashed potatoes every time.
Of course, other varieties can be used, simply check the packet whilst shopping or product details online it will tell you if it is suitable for mashing.
What tools are needed to make mashed potatoes?
A big saucepan and a masher is all you will really need for creating perfect mashed potatoes, besides the ingredients.
Using a ricer for creamed potatoes?
Invest in a ricer, to make creamy, lump free pureed mashed potatoes quickly and easily
I highly recommend using a ricer for the smoothest restaurant-quality mash. You certainly won't be disappointed. Check out this article from wiki to find out more about ricers
How to boil potatoes for mashing?
Chop the potatoes into even sized chunks so they all cook at the same time.
Place in a saucepan adding enough cold water to cover potatoes. In addition, always add salt to the water to flavour the potatoes.
Cold or boiling water to boil potatoes for mash?
Always start with cold water to boil your potatoes for mashing. They will cook more evenly when brought to the boil slowly.
Do not boil too vigorously, as a result, they will flake on the outside becoming too watery yet undercooked in the middle.
Ultimately, the key is to cook the potatoes slowly and steadily.
How to know when potatoes are ready for mashing?
You will be able to easily put a knife through one of the chunks and when lifted it will slide off the knife. If it doesn't slide off it needs longer.
Cream, milk or butter for mash?
The choice is yours, we use cream & butter when we want them extra special but for everyday just milk is fine with a little butter on top for extra richness.
Always warm the milk and butter before adding the potatoes back to mash in.
How to make healthier mash potatoes?
Simply switch the milk for natural 0% yoghurt or try using low-fat sour cream. Leave out the butter or for lower saturated fat use olive oil instead.
What to serve Mashed Potatoes with?
Mashed Potatoes is the perfect side to so many great meals! Great with any meat, poultry or fish with a portion of vegetables too.
For example, try with our Roasted Rolled Rib of Beef for a great Sunday Roast dinner.
Recipes which use Mashed Potatoes?
Mash is not only great for a side dish but also a fantastic start to other recipes, such as Bubble and Squeak, Potato Cakes, Croquettes, Fish Pie and Shepard's or Cottage Pie.
How to store leftover Mashed Potatoes?
Transfer leftover Mashed Potato into an airtight container, or, use a bowl covered with cling film. Mash will keep in the fridge for up to 3 days.
Can I freeze leftover mash?
Yes mash potatoes can be frozen for up to 6 months. Always defrost fully before reheating.
How to reheat mash?
The best way to reheat mashed potatoes, is in the oven.
Preheat to 180 C / 350 F fan, place mash in a large oven dish and spread out to an even layer.
The texture will have firmed up and the process of reheating will cause the mashed potatoes to dry out.
For this reason, add a splash of milk to bring back some moisture, cover with foil and heat for about 30 minutes.
How to reheat mashed potatoes in the microwave?
If you wanted a quicker method to reheat mash, you can do so in the microwave. It is best to stir after every minute, and add splashes of milk if it becomes dry and lumpy.
Of course, it depends how much mash you have to how long it takes to reheat. Usually between 2-8 minutes.
Flawless Mashed Potatoes - Easy Side Dish Recipe
- 1.2 Kg Potatoes We used Maris Piper potatoes
- 125 ml Milk (½ cup) (full fat is best but you can use any)
- 125 ml Single Cream (½ cup) Can substitute with more milk for lower fat
- 40 grams Butter (3 tbsp) Can leave out if wanted lower fat?
- salt and pepper to taste for seasoning
- Chop potatoes into large even size chunks
- Place chopped potatoes with enough cold water to cover add salt and gently boil on a medium /high heat for 15-20 min.
- Check with a sharp knife, it should slide in easily and slide off when lifted. When done drain and leave in the colander to dry, whilst you prepare the milk/cream
- Wash out the pan you cooked the potatoes in. Add cream, milk and butter heat on a low heat until the butter melts (if using just milk warm through)
- Turn off the heat add the potatoes back into the pan and mash into the warm milk/ cream / butter with a potato masher until at desired consistency.
- If you would like your mash smooth and completely lump-free use a ricer instead of a masher.If you want a runnier consistency simply add more warm milk.
Let us know what you like to serve with your mashed potatoes below and don't forget to give us a comment and rating.