- Bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook, covered, for 15-20 mins or until the potatoes are tender; you should be able to easily pierce them with a fork.
- Drain the potatoes through a colander, then set aside to steam dry for 3-4 mins – this will help them become extra fluffy when mashed.
- Meanwhile, put the milk in the potato pan and gently warm through over a low heat. Tip the dry potatoes back into the pan and mash well until fully combined with the milk. Keep mashing for a really smooth mash, scooping around the edges of the pan to ensure nothing is missed, or leave slightly textured if preferred.
- Dot over the butter, season and stir to mix in before serving.
Tip: Warming the milk through helps it to combine with the warm potatoes and create a smoother mash.
For some added flavour, try one of these simple twists:
Fiery: Stir in a tsp of mustard or horseradish with the butter
Tangy: Replace the milk with 50ml yogurt or buttermilk, simply add to the mash without heating first
Cheesy: Grate in 50g Cheddar cheese and 25g Parmesan before mashing
Root veg: Replace the potatoes with 1kg celeriac or parsnips for an alternative root veg mash
Champ: Soften a handful of sliced greens in a pan for a few mins until tender then stir through the mash
Dairy-free: Replace the milk with 50ml soya milk and omit the butter, drizzle with a little olive or rapeseed oil to serve
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