Ingredients
Equipment
Method
- Place the potatoes in a large pot. Add 1 tbsp salt. Add water so it is 4 inches above the potatoes.
- Bring the water to a boil over high heat, then reduce the heat to a rapid simmer. Cook for 15 minutes or until the potatoes are very soft. Test by piercing with a fork; they should fall apart easily.
- Drain the potatoes well and return them to the pot. Leave them for 1 minute, shaking the pot occasionally, to allow excess water to evaporate.
- Add the flavouring ingredients (butter, milk, and salt). Mash well. Add more milk if you want a looser consistency.
- Avoid using a beater, stick blender, food processor, or blender. If you use a stand mixer or handheld mixer, pulse carefully and stop as soon as the mash is creamy to prevent it from becoming gluey.
- Transfer the mash to a serving bowl. Make swirls across the top, drizzle with extra melted butter, and sprinkle with chopped chives or parsley before serving.
Nutrition
Notes
You can keep the mashed potatoes warm for up to 30 minutes by covering the serving bowl tightly with cling wrap and placing it near the stove. For longer keeping times, place the bowl over a pot of gently simmering hot water, ensuring the bowl does not touch the water. If keeping for up to 4 hours, press parchment paper onto the surface, cover tightly with foil, and place in a slow cooker on the WARM setting (140F or less).