Classic mashed potatoes

The trick to making really smooth mashed potatoes is to use hot milk.

  • 12 mins cooking
  • Serves 4
  • Print
For a mildly garlicky version, add some peeled cloves to the water with the potatoes and mash through.
There's nothing quite like a bowl of creamy potato mash as the ideal side to your dinner.
Go with the classic or try one of our tasty variations below.
However, if you are looking for something a little bit different to serve, we have a collection of vegetable mash recipes including the classic sweet potato or low-carb cauliflower for those wanting something a little less heavy.
Looking for more potato recipes?
Olive oil and sage
Luxe mash
Mustard and cheddar
Kale mash


Classic mashed potatoes
  • 1 kilogram desiree or spunta potatoes, peeled, chopped coarsely
  • 1 teaspoon salt
  • 60 gram butter, softened
  • 2/3 cup (160ml) milk
  • salt and pepper


Classic mashed potatoes
  • 1
    Place potatoes in a medium saucepan, cover with cold water. Add salt to pan. Bring to the boil, then simmer, uncovered, for about 10 minutes or until tender.
  • 2
    Drain potatoes, return to dry pan. Cook potatoes over low or residual heat, 30 seconds, to remove moisture, shaking the pan to ensure they don't stick to the base.
  • 3
    Mash the potatoes using a masher or ricer, or push them through a sieve into a large bowl, using the back of a wooden spoon. Stir in butter until combined.
  • 4
    Heat milk in a small saucepan or in the microwave until just below boiling. Gradually add hot milk to potato, beat with a wooden spoon until smooth. Season with salt and pepper.
Olive oil and sage mash
  • 5
    Boil potatoes as directed for classic mash; drain. Wipe pan dry. Heat ⅓ cup olive oil in same pan; fry 2 thinly sliced cloves garlic and 2 tablespoons sage leaves until crisp. Remove with a slotted spoon. Return potatoes to pan with ½ cup hot milk; mash until smooth. Season. Serve topped with garlic and sage.
Luxe mash
  • 6
    Boil potatoes as directed for classic Potato Mash; drain. Wipe pan dry. Mash potatoes in a heatproof bowl, or use a potato ricer, until smooth. Melt 60g butter with ¾ cup mascarpone in same pan over medium heat; stir in mash and 30g blue cheese. Season. Serve topped with another 30g crumbled blue cheese.
Mustard and cheddar mash
  • 7
    Make classic mash. When adding the butter and milk, add 2 tablespoons dijon or wholegrain mustard and 1 cup coarsely grated vintage cheddar. Return pan to heat; stir mash over medium heat until smooth and cheddar melts. Season. Serve topped with extra grated vintage cheddar.
Kale mash
  • 8
    Boil 1kg potatoes as directed for classic mash; drain. Wipe pan dry. Heat ⅓ cup olive oil in pan; cook 125g shredded kale and 1 chopped clove garlic, stirring, over medium heat 5 minutes until kale wilts. Remove from pan. Return potatoes to pan with 30g butter and ¾ cup hot milk; mash until smooth. Stir in kale; season.


Make some flavour variations by mashing through some roasted garlic, or mixing in chopped black olives and olive oil, or go for a more tart version with yoghurt and fresh herbs like parsely, chives and basil.For a mildly garlicky version, add some peeled cloves to the water and mash through.

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