Perfect mashed potato

Whipped peaks of soft mashed potato are the result of this quick and easy recipe.

  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Perfect mashed potato
  • 1 kilogram mashing potatoes, peeled
  • 90 gram chopped butter
  • 50 millilitre hot milk or cream
  • nutmeg, freshly grated (optional)


Perfect mashed potato
  • 1
    Cut potatoes into even-sized chunks. Plate in medium saucepan, cover with water and a dash of salt.
  • 2
    Bring to the boil on high heat. Reduce heat to medium and simmer, partially covered, 15-20 minutes, until tender. Drain.
  • 3
    Return potatoes to the pan and shake over a medium heat to dry them out. Remove from heat and mash well.
  • 4
    Beat in butter and enough milk or cream for a smooth consistency. Season to taste and grate nutmeg over, if desired.


The best potatoes for mashing are floury ones, characterised by lower moisture and higher starch content. Try sebago, coliban, king Edward or pontiac varieties. Boost the flavour with some grated parmesan and chopped fresh herbs.

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