Creamy mashed potatoes

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Mash potatoes… funny business really. Some people like them lumpy, some with skins on, some with herbs, some with mustard. I have seen pureed mash that looks more like cream. I guess to each their own.

I use a technique that produces perfect mash everytime for me, not too runny, never lumpy and the ultimate in comfort food.


  • Good potatoes, biggish ones and about 1 per person
  • Butter
  • Milk (whole fat preferably)
  • Cream (optional)
  • Salt


  • Big pot
  • Little pot
  • Colander
  • Masher
  • Wooden spoon


  1. In a big pot of cold water place peeled and quartered potatoes with plenty of salt (about 2 to 3 teaspoons). Cover with a lid, though leave a small gap to stop the water boiling over the sides.
  2. Bring to the boil and keep it at a gentle roll for about 20 minutes, or until you can pass a knife through a spud.
  3. Drain in a colander.
  4. Keep a light under the big pot and return the drained potatoes, tossing them around a little so that any excess water evaporates.
  5. Add butter and plenty of it… you decide but it better not be less than 2 ounces. I like more!
  6. Mash the potatoes until all the lumps are gone. It takes some work but you will be rewarded for your endeavours.
  7. Meanwhile, heat a cup or two of milk in the little pot and when it is very hot add it slowly to the mash.
  8. Using a wooden spoon, mix it in. Use as much (or as little) as you like. It will loosen the mash nicely. (If you feel the need, add some cream too, but I don’t think you will need it). Keep mixing the mash with the spoon for a few minutes or until you have broken into a reasonable sweat.
  9. Taste, add more salt if necessary.

What you should know

When I was a child, my mother would make me a mountain of creamy mash potatoes and empty the contents of a soft-boiled egg over it. Eat it and weep!

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