Perfectly fluffy mashed potatoes are a thing of pure comfort. This is a recipe I have been making for my family for years. It is a tried and tested recipe and the results are the best, creamiest mashed potatoes!
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Every family has their own favourite way to make mashed potatoes, this is ours. This mash is the one I make the most. It's melt in your mouth creamy, fluffy and delicious. It's the BEST side dish for veggie stew or my vegan sausage casserole.
A lot can go wrong when you make mash, if you do it wrong you'll end up with lumpy, gooey mash, no one wants that! My step by step guide will show you how to make the best fluffy mashed potatoes that will have everyone coming back for more!
📝 What Do We Need
- Potatoes - I use Maris Piper to make my mash, other types of potatoes that work are King Edwards, Rooster, Russets, Yukon golds or Desirée.
- Butter - I find that salted butter is the best for making mash but you can use unsalted if you want.
- Milk - My preferance for milk is semi-simmed, though you can use full-fat milk if you want.
- Salt and black pepper - sea salt and freshly ground black pepper are best for this mash.
🔪 How To Make It
1. Peel the potatoes and cut them into similar sizes. Put them in a saucepan then add cold water. Leave them to sit in the cold water for about ten minutes then rinse them in cold water. Add a generous pinch of salt to the water then boil them.
2. Add butter and milk to a small saucpan and heat slowly until the butter is melted.
3. Drain the potatoes once cooked. Pop the saucepan back on the heat to dry off any water. Then mash the potatoes using a potato masher.
4. Pour the melted butter and warm milk into the mashed potatoes.
5. Season the potatoes then use a wooden spoon to beat the melted butter and milk into the mashed potatoes.
6. Transfer the mash to a serving bowl, top with a knob of butter and some salt and pepper.
👩🍳 Top Tips
Do:
- Soak and rinse - to get rid of some of the starch I always soak the potatoes in cold water, just 10 minutes can do the trick. I then give them a good rinse with running cold water.
- Keep those potatoes big - I have found that cutting the potatoes into larger chunks stops the potatoes from taking on too much water. If the potatoes are cut into small chunks, they can take on too much water. More water means more liquid and less flavour in your mash.
- Use cold salted water - Add the potatoes to cold water and add salt straight away. This will add more flavour to your potatoes. Adding the potatoes to cold water and then cooking will help remove more of the starch resulting in a fluffier, creamy mash.
- Dry the potatoes - Once cooked and drained I always put the saucepan of potatoes back on a low heat. This will help to get rid of any water and dry out the potaoes.
- Always add warm milk - it's really important to add warm milk and melted butter, this will give you the best results. Cold milk and butter will reduce the temperature of the potatoes and you don't want that!
- Add half the liquid first - as soon as the potaoes are mashed add half the melted butter and milk, you will need to work quickly to beat the liquid into the mash. Once the mash has soaked up all the liquid add the remaining liquid and beat quickly until you have a smooth mash.
- Use a wooden spoon - A wooden spoon is hands down the best thing to beat the potatoes into a mash. It's easier on your hand too.
- Season, season, season - the best mashed potatoes are well seasoned. Check the seasoning often when making the mash. I often add more salt than I think I need!
Don't
- Don't overcook the potatoes - Cook the potatoes until just tender, they should not be falling apart. You can test them by using a sharp knife, the knife should go easily into the potato and come out clean. Overcooked potatoes will result in watery mess.
- Do not use a food processor - do not use any electrical device to make your mash, whether that is an electric whisk or food processor. You will end up with gluey, gloopy mash!
🍽 What To Serve It With
We love this mash as a side dish, I serve it with my creamy vegetable pie. It's also great with my kale and butter bean stew or my vegetarian goulash. And if you want you could swap out the pasta in my creamy mushroom stroganoff and use this mash instead, that's a firm favourite in my house!
📖 FAQs
Yes, you can. You can make them up to 2-3 days ahead of time. Just make sure the milk you use is super fresh! For best results, reheat the mash on the hob. You will need to add more milk to ensure they don't dry out. I would heat the milk first and add it in stages.
Although some people do freeze mash, I don't. This mash is best made fresh, or made in advance. Freezing the mash can result in changes to the texture. So it's up to you, if you need to freeze it and you don't mind some changes in texture, then go ahead.
The main reason your potatoes are not fluffy is that there is too much starch in the potatoes. If you follow my method and rinse the potatoes well you should have perfect fluffy potatoes.
Well, if I have any mashed potatoes left over I make my Potato Farls with it. In fact, sometimes I make extra mash just so I can make these farls for breakfast the next day!
More Tasty Side Dishes
If you like your mash cheesy then my Cheesy Mashed Potatoes are for you. They are the ultimate cheesy mashed potatoes and perfect for Thanksgiving! Another great side dish is my Honey Roasted Carrots and Parsnips, made with wholegrain mustard and thyme this is such a great side dish for your Thanksgiving meal or Christmas lunch. And if you like your potatoes crispy then my Crispy Baked Potato Wedges are so good, I'd happily eat these on their own! Finally, for potato salad fans my Potato Salad with Spring Onions is a tried and tested which always goes down a treat.
More Soup Recipes
Fluffy Mashed Potatoes
Ingredients
- 1.1 kg (2.45 lbs) of potatoes Peeled and cut into quarters. I use Maris piper potatoes
- 50 g (3 ½ tbsp) of butter I use salted butter
- 150 ml (⅔ of a cup) of semi-skimmed milk Yo can use full-fat if you wish, but do not use skimmed milk.
- 1½ teaspoon sea salt flakes + more if needed
- ¼ teaspoon freshly ground black pepper + more if needed
Instructions
- Peel and cut the potatoes into quarters. If the potatoes are very big, cut them into eights.Put the potatoes into a big saucepan of fresh cold water and leave for no more than 10 minutes.Drain the potatoes and rinse again in cold running water.Return the potatoes to the saucepan.
- Fill the saucepan up with cold water, so it is covering the potatoes.Add half a teaspoon of sea salt to the cold water. Bring the pan to the boil then reduce the heat until you have a simmer.Cook for approx 20 minutes.
- Meanwhile, add the butter and milk to a small saucepan. Place the pan on a low heat. Once the butter has melted turn off the heat.
- When the potatoes are cooked, test with a knife, they knife should go in to the potato easily, drain them then return them to the pan.Put the saucepan of cooked potatoes back on the hob, turn on the heat to low and leave the potatoes on the hob for a few minutes. Give the pan a shake to get rid of any excess water.
- Now mash the potatoes using a potato masher, be careful not to over mash, just make sure the potatoes are smooth and lump-free.Season with sea salt flakes and freshly ground black pepper.Next, pour in half the melted butter and milk. Using a wooden spoon vigorously beat the liquid into the mashed potatoes. Once the liquid has been absorbed add the remaining liquid and repeat the vigorous beating until all the liquid is absorbed and you have a smooth and fluffy mash.Check the seasoning again, if needed add more salt.Transfer to a serving dish and top with a knob of butter and a sprinkling of sea salt and freshly ground black pepper.
Notes
- Potatoes - I use Maris piper, King Edwards, Rooster, Russets, Yukon golds or Desirée also work well.
- Butter - I use salted butter.
- Milk - Semi-skimmed is my choice of milk but you can use full-fat if you want. I don't recommend using skimmed milk though as it will be too thin with not enough fat in it.
- Soak and rinse - to get rid of some of the starch soak the potatoes in cold water, just 10 minutes does the trick. I then give them a good rinse with running cold water.
- Cutting the potatoes - I cut the potatoes into larger chunks, this stops the potatoes from taking on too much water. If the potatoes are too small they can take on too much water. More water means more liquid and less flavour in your mash.
- Use cold water - Add the potatoes to cold water and add salt straight away. This will add more flavour to your potatoes. Add the potatoes to cold water will help remove more of the starch resulting in a fluffier, creamy mash.
- Don't overcook the potatoes - Cook the potatoes until just tender, they should not be falling apart. You can test them by using a sharp knife, the knife should go easily into the potato and come out clean. Overcooked potatoes will result in watery mash!
- Dry the potatoes - Once cooked and drained I always put the saucepan of potatoes back on a low heat. This will help to get rid of any water and dry out the potatoes.
- Always add warm milk - it's really important to add warm milk or melted butter, this will give you the best results. Cold milk and butter will reduce the temperature of the potatoes and you don't want that!
- Add half the liquid first - as soon as the potatoes are mashed add half the melted butter and milk, you will need to work quickly to beat the liquid into the mash. Once it has soaked up all the liquid add the remaining liquid and beat quickly until you have a smooth mash.
- Use a wooden spoon - A wooden spoon is hands down the best thing to beat the potatoes into a mash. It's easier on your hand too.
- Do not use a food processor - do not use any electrical device to make your mash, whether that is an electric whisk or food processor. You will end up with gluey mash!
- Season - the best mashed potatoes are well seasoned. Check the seasoning often when making the mash.
- Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of four.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.
Gina
These are SO creamy! The perfect consistency and ultimate comfort food!
Danielle Wolter
These are such great tips for making mashed potatoes! They came out perfect and fluffy.
Michelle Alston
Thanks so much Danille! I'm so glad they turned out perfect x
Katherine
I love how amazingly fluffy these mashed potatoes are!
Helen
I love fluffy and creamy potatoes and these look just perfect. Yum!
Rachna Parmar
This recipe is super simple but absolutely delicious. I love the detailed instructions. Will try these out this weekend.