For light, fluffy mash, use a floury potato such as Maris Piper or King Edward. The heavier, waxed varieties like Charlotte will not make a fluffy mash, but it will have a creamier texture.
- 900g potatoes
- 6 tbsp milk
- 110g butter, cubed
- Salt and ground black pepper
Peel the potatoes and cut into even-sized chunks, not too small.
Put the potatoes in a large pan with salt to taste and cover with cold water.
Boil the potatoes until soft but not breaking up – this should take about 20 minutes. Drain in a colander and put to one side.
Place the milk and butter in a pan and warm gently until the butter has melted into the milk.
Add the warmed milk and butter to the potatoes.
Mash the potatoes until smooth, using either a potato masher, a fork or a potato ricer.
Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper to your taste.
Over-whipping mash should be avoided with waxy varieties, as they can often go rubbery and a bit slimy. For a ‘no-lumps’ mash, a potato ricer is invaluable.
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