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Creamy Mash

Creamy Mash

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.

15 minutes
20 minutes
4 people
What you'll need
  • 900g potatoes
  • 6 tbsp milk
  • 110g butter, cubed
  • Salt and ground black pepper
Step 1

Peel the potatoes and cut into even-sized chunks, not too small.

Step 2

Put the potatoes in a large pan with salt to taste and cover with cold water.

Step 3

Boil the potatoes until soft but not breaking up – this should take about 20 minutes. Drain in a colander and put to one side.

Step 4

Place the milk and butter in a pan and warm gently until the butter has melted into the milk.

Step 5

Add the warmed milk and butter to the potatoes.

Step 6

Mash the potatoes until smooth, using either a potato masher, a fork or a potato ricer.

Step 7

Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper to your taste.

Top tip

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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