Recipe- Mouthwatering Creamy Buttery Mashed Potato

This is the creamy mashed potato you’ve seen smothered in sauces and gravies in hundreds of recipes on my site. Easy, buttery, perfectly seasoned, and impossible to resist eating it straight out of the pot, homemade mashed potato was never so simple to make and totally mouthwatering!

Ingredients

1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm/1” cubes
1 tbsp salt (for cooking)

Flavourings:

60g / 4 tbsp unsalted butter , chopped
1/3 cup milk , preferably warmed
1/2 tsp salt

Garnish:

Extra melted butter
Chives or parsley , chopped

Method

- Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.

- Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft.

- Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.

- Add Flavourings then mash well, using milk to make it looser if desired.

- DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).

- Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

MAKE AHEAD / KEEPING WARM - choose:

- 30 minutes or less - Cover bowl tightly with cling wrap and keep in a warm place (like near the stove), will stay warm for 30 min. Gently stir before serving.

- Up to 2 hours, over hot water - place bowl with mash over a pot of boiling hot water (turn stove on every now and then to keep water hot) or keep about 3 cm / 1" water gently simmering. Bowl should not touch water.

- Up to 4 hours, slow cooker warm seeting - press baking paper/parchment paper onto potato surface, then cover tightly with foil. Keep in slow cooker on WARM setting (60C/140F or less).

- Day before - use this recipe for Make Ahead Mashed Potatoes.