Creamy mashed potatoes

Plan a week with British dishes

Let's cook

1. Peel the potatoes and cut them into even chunks about 4cm across, so they all cook at the same speed. Put them in a large pan, cover with cold water and add the teaspoon of salt.
2. Bring to the boil, then turn the heat down and simmer for 15 to 18 minutes, until a knife slides into the middle of a chunk with no resistance.
3. While they cook, warm the milk and butter together in a small pan (or in a jug in the microwave) until the butter melts. Warm milk keeps the mash hot and smooth; cold milk makes it gluey.
4. Drain the potatoes in a colander and leave them to steam for 2 minutes. Tip them back into the hot, empty pan and set it on the lowest heat for 1 minute to dry off the last of the water.
5. Mash the potatoes with a potato masher, or press them through a potato ricer (a tool like a giant garlic press) for the smoothest result. Do not use a blender or food processor: it makes potatoes sticky.
6. Pour in the warm milk and butter a little at a time, beating with a wooden spoon, until the mash is soft and creamy. Add the nutmeg if using, then taste and season with more salt and some pepper.
7. Spoon into a warm bowl, make a few swirls with the back of the spoon and scatter over the chives.

Tips

• Start potatoes in cold water so they cook evenly right to the middle.
• Mash keeps warm for 30 minutes in a covered bowl set over a pan of barely simmering water.
• Leftover mash keeps in the fridge for 2 days. Reheat it with a splash of milk until steaming hot.

Swaps

• Vegan and dairy free: use 4 tablespoons of good olive oil instead of the butter, and 150ml unsweetened oat milk instead of the milk. Choose an oat milk labelled gluten free to keep it gluten free.
• Garlic mash: simmer 2 peeled garlic cloves with the potatoes and mash them in.

More in the British meal plan

Our own recipe. The photograph is AI-generated.