Main dishes
Mashed potatoes
Mashed potatoes sound like the easiest side dish there is, yet they so often come out watery, gluey or lumpy. Good mash comes down to three things: the right potatoes, hot milk and the right tool. Floury varieties give a light, fluffy texture, hot milk keeps the potatoes warm and smooth, and a simple masher stays gentle where a blender turns them to glue. A kilo of potatoes makes four generous servings, perfect with meat patties, chicken, fish or stews.
Method
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Peel the potatoes and cut large ones into 2-4 pieces so they're roughly the same size.
Put them in a pan and cover with cold water by 2 cm. Bring to the boil and add salt (1 teaspoon per litre).
Simmer over medium heat, lid ajar, for 20-25 minutes until a knife slides in with no resistance.
Meanwhile, heat the milk until almost boiling.
Drain the potatoes thoroughly. Put the pan back on the switched-off hob for 1-2 minutes to steam off any remaining moisture.
Mash with a potato masher until smooth, then add the butter.
Add the hot milk a little at a time, beating with a wooden spoon or whisk, until the mash is smooth and fluffy. Taste and add salt if needed.
Tips for success
- Don't use a stick blender. It breaks down the starch and makes the mash gluey.
- Start the potatoes in cold water so they cook evenly, without a mushy outside and a hard middle.
- Don't add all the milk at once. Potatoes vary, so add it until the texture is right.
- If the mash cools, warm it gently with a spoonful of milk, stirring.
Serving and storage
Serve hot with a well in the middle and a knob of butter melting in it. Top with chopped herbs or fried onions. Perfect with meat patties, chicken, fish and goulash.
Keep covered in the fridge for up to 2 days. Reheat gently with a splash of milk, stirring constantly.
Variations
- Garlic mash: boil 3-4 garlic cloves with the potatoes and mash them in.
- Cheesy: stir 50 g of grated cheese into the hot mash.
- Herby: fold in chopped dill and spring onions before serving.
Calories and macros
Per serving (about 313 g):
Per 100 g: 100 kcal, P 2.1, F 3.8, C 14.4. An estimate based on average ingredient values. Your daily calories ›
