Ingredients
Equipment
Method
- Place the peeled and cubed potatoes in a large pot. Add 1 tbsp salt and enough water to cover the potatoes by about 10cm (4 inches).
- Bring the water to a boil over high heat. Reduce the heat to a rapid simmer and cook for 15 minutes, or until the potatoes are very soft and fall apart when pierced with a fork.
- Drain the potatoes well. Return the pot to the heat and let it sit for 1 minute, shaking occasionally, to allow any excess water to evaporate.
- Add the butter, milk, and 1/2 tsp salt to the pot. Mash the potatoes until smooth. Add more milk if you prefer a looser consistency.
- Avoid using a beater, stick blender, food processor, or blender, as these can make the potatoes gluey. If using a stand mixer or handheld mixer, use it cautiously and stop as soon as the potatoes are creamy.
- Transfer the mashed potatoes to a serving bowl. Create swirls on top and drizzle with extra melted butter. Sprinkle with chopped chives or parsley before serving.
Nutrition
Notes
To keep the mashed potatoes warm, you can cover the serving bowl tightly with cling wrap and keep it in a warm place for up to 30 minutes. For longer storage, place the bowl over a pot of simmering water, or keep it in a slow cooker on the warm setting (below 60C/140F) for up to 4 hours. For an ultra-smooth texture, restaurants often push mashed potatoes through a sieve.