When you desire pure comfort on a plate, then spoon on some mashed potatoes, the creamier the better. Humble and dependable, mashed potatoes are somehow the side that you always want and that always delivers.
These mashed potatoes are creamy without being heavy, soaking up the butter and milk like a dream. I love them piled under gravy, served alongside a roast or juicy steak, or acting as the golden crown on a shepherd’s pie. They also balance rich sauces beautifully and tame salty meats and bold flavours.
Few sides are this good at making everything else on the plate taste better.
4
servings5
minutes20
minutesYou can also serve this mash with a drizzle of melted butter, if you want to take it to super-indulgent heights.
Stop your screen from snoozing (zzz)
Ingredients
800 g 1 3/4 lb Coliban or Sebago potatoes, peeled (see notes)
40 g 2 tbsp salted butter
3 tbs 1 1/2 fl oz full-cream milk (or thickened cream)
Table salt, to season
Dill sprigs or finely chopped chives, to serve (optional)
Method
- Chop potatoes into largish chunks and place in a large saucepan. Cover with water and bring to the boil over medium-high heat. Simmer for 15 minutes or until potatoes can easily be pierced with a sharp knife.
- Drain potatoes, return to the pan, and let sit for about 30 seconds to release the steam.
- Add butter and milk to the pan. Season with salt, to taste, then mash with a potato masher until lump free. Using a fork, whip the potato mixture until light and fluffy. Serve topped with dill or chives, if desired.
Notes
- The best potatoes to use for mashed potatoes are floury varieties. These will break down easily when cooked and mash up light and fluffy rather than gluey. Their higher starch content means they absorb butter and milk beautifully, giving you that creamy, cloud-like texture everyone loves. Waxy potatoes, on the other hand, tend to hold their shape and can turn dense or gummy when mashed – great for salads, not so great for mash.
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