Quick & Easy

Classic mashed potato

The trick to making really smooth mashed potatoes is to use hot milk.
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There’s nothing quite like a bowl of creamy mashed potato as side to a casserole or stew, or as an accompaniment to your favourite protein.

How to make mashed potato

Follow these two rules for smooth and creamy mashed potatoes – use hot milk and choose a floury or all-rounder potato.

Heating the milk and butter is important as this absorbs into the cooked potato faster, lessening the chance for overmixing. Overworked mashed potatoes can become gluggy.

Floury and all-rounder potatoes are best for potato mash; try coliban, toolangi delight, king edward or dutch cream.

If you are looking for something a little bit different to serve, we have a collection of vegetable mash recipes including a classic sweet potato or low-carb cauliflower for those wanting something a little less heavy.

Looking for more potato recipes?


Classic mashed potatoes


Classic mashed potatoes

1.Place potatoes in a medium saucepan, cover with cold water to barely cover them. Boil, uncovered, over medium heat, for 15 minutes or until potato is tender; drain.
2.Add the milk and butter to a pan, heat until the milk is hot and the butter has melted.
3.Turn heat to low. Return potato to pan, mash until smooth (or use a potato ricer or mouli). Stir to combine. Season to taste.

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