Ingredients
Equipment
Method
- Place potatoes in a large pot with 1 tbsp salt. Add water so it is 10cm / 4” above the potatoes.
- Bring to a boil over high heat, then reduce heat to a rapid simmer. Cook for 15 minutes, or until potatoes are very soft. Test by jabbing with a fork; they should fall apart.
- Drain the potatoes well and return them to the pot. Leave for 1 minute, shaking the pot occasionally, to help evaporate excess water.
- Add the butter, milk, and salt. Mash well. Use more milk if you prefer a looser consistency.
- Avoid using a beater, stick blender, food processor, or blender. You can use a stand mixer or handheld mixer cautiously, stopping as soon as the potatoes are creamy to prevent them from becoming gluey.
- Transfer the mashed potatoes to a serving bowl. Create swirls on top and drizzle with melted butter. Sprinkle with chives or parsley before serving.
Nutrition
Notes
To keep mashed potatoes warm for up to 30 minutes, cover the serving bowl tightly with cling wrap and place it in a warm spot. For up to 2 hours, place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. For up to 4 hours, place the bowl in a slow cooker on the warm setting (60C/140F or less), pressing parchment paper onto the potato surface and covering tightly with foil.