This fluffy mashed potatoes recipe gives you all the easy steps for perfect soft and fluffy mash every time! Creamy, smooth and fluffy, there’s a reason this is the best comforting side dish.
1.25kgpotatoes (like Royal Blue, Nadine, Russet, Maris Piper)(2 ½lb)
⅓cupwhole milk, warmed
¼cupbutter
1teaspoontable salt
For best results, always weigh ingredients where a weight is provided
Equipment
Chopping board, peeler and sharp knife
Large colander
Large saucepan or Dutch oven
Potato masher or potato ricer
Instructions
Peel the potatoes and cut into roughly 1 ½ inch pieces.
Rinse them through a colander to remove excess starch.
Place potatoes in a large pot or dutch oven and cover with water.
Bring to a boil over high heat and boil for 15-18 minutes until they break apart easily when you push a fork through. Cooking time will depend on the size you've cut them and the type of potatoes you use.
Drain the potatoes and return to the pot over medium heat for around 30-45 seconds. Let them steam, shaking the pan quite regularly to dry them out. Remove from heat.
Using a potato masher, mash the potatoes roughly for a minute or so.
Add the butter and mash to melt it in. Add half the milk and mix that through, then repeat with the other half.
Continue mashing until the potatoes are smooth and fluffy, scraping off the bottom and banging off the masher on the side of the pan from time to time.
Add the salt and stir in with a wooden spoon.
If it's cooled down too much, place the saucepan back over low heat, stirring regularly with a wooden spoon until hot and fluffy.
Taste and add salt if you like. Serve immediately.
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Notes
For lump free mash, make sure the biggest pieces of potato are cooked through by crushing with a fork. It should crush easily.
Floury potatoes work better than waxy potatoes. Use Royal Blue, Nadines, Sebago, Nicola, Russet, Maris Piper or King Edward for best results.
Don't use cold milk as it will cool down your mash and stiffen it up.
You can also add finely ground black pepper and top with herbs like chives or parsley for extra flavour.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.