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Creamy Mash

15 minutes
20 minutes
4 people

Choosing the right potatoes is important. Though you can make mashed potatoes with any variety, you will have a different texture dependent on the type of potato you use. 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.

What you'll need
  • 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 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.

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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