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Creamy Mash

15 minutes
20 minutes
4 people
Vegetarian

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
Method
1.

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

2.

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

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.

4.

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

5.

Add the warmed milk and butter to the potatoes.

6.

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

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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