Recipe

Classic mashed potatoes

The trick to making really smooth mashed potatoes is to use hot milk. For a mildly garlicky version, add some peeled cloves to the water with the potatoes and mash through.

Apr 19, 2007 2:00pm
  • 12 mins cooking
  • Serves 4
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Ingredients

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

Method

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.

Notes

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.

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