How To Make Perfect Mashed Potatoes

Learn how to make perfect mashed potatoes, great tasting, creamy, fluffy, and so easy. Here's our simple homemade recipe.

Mashed potatoes is a lovely side dish and can be very comforting.

It can be served with so many things such as our Easy Baked Chicken Breast, or you can use up any leftover mashed potatoes by making these Cheesy Potato Croquettes or a meaty cottage pie.

Served with some delicious homemade Onion Gravy, or a lovely warming pot roast, this simple mash recipe can transform any meal and make it very satisfying and filling.

There are many ways to make mashed potatoes, some people add cream, mayonnaise, an egg, cheese, and all kinds of ingredients, but today, we're going to show you how to make a basic, simple mashed potato recipe.

When making mashed potatoes, there are a few tips you need to take notice of so as to avoid ending up with grainy or gluey mash.

So read the questions and tips below and you can be confident you will end up with the best, creamiest perfect mashed potatoes ever!

The recipe itself is easy, and the ingredients are most likely in your pantry already.

You don't need any fancy equipment, just a saucepan, potato masher, and a fork. That's it!

Do you let potatoes cool before mashing?

No! You must mash the potatoes whilst still hot

Do I boil water first for mashed potatoes?

Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

What potatoes are best for mashed potatoes?

Russets,Yukon Gold potatoes, Maris Piper. You need to choose starchy potatoes which will be fluffy and mash nicely. 

Should I rinse potatoes before boiling?

Yes, after peeling and cutting the potatoes, rinse in cold water under the tap to remove any excess starch.

Why are my mashed potatoes not fluffy?

Too much mashing will make your potatoes very gluey and sticky. Make sure you use a handheld masher so as not to over mash.

The more you mash the potatoes, the more starch gets released. When there is too much starch, the potatoes become gummy and gluey.

Using an electric handheld blender will give you a big gluey pile of potatoes which won't taste nice at all. just remember, be light-handed and not over mash!

How long should I boil potatoes?

For chopped potatoes, which are around ½ inch cube size, around 15 minutes.

For larger, whole potatoes, it can be 20 - 30 minutes, depending on their size.

To check for doneness, poke a fork through the potato and see if it is soft

Can I make mashed potatoes ahead of time and keep in crockpot?

Put the potatoes on LOW setting, add some milk and butter and this will stop them from drying out.

Do you cover potatoes when boiling?

Yes, when you have brought the potatoes to a boil, turn the heat down so they are simmering and pop the lid on.

How many potatoes should you make per person for mashed potatoes?

If it's a side dish, we usually calculate 1 - 2 Medium-sized potatoes per person, depending on their appetites.

That's roughly ½ lb potatoes each.

How long can you leave mashed potatoes in the fridge?

Leave in a sealed container in the refrigerator for up to 3 days.

Simple add a knob of butter and some milk and reheat in the microwave, then give it a stir.

Top Tips for perfect mashed potatoes

• Make sure your butter and milk are at room temperature.
• Cook potatoes in cold water. This will ensure the potatoes cook evenly.
• Use a hand potato masher. Using a blender will overwork the starch in the potatoes and make them sticky and gluey.

Prep time

25 minutes

Cook Time

15 minutes

Serves

4

Ingredients

1 ½ pounds (680 g) Russet, Maris Piper or Yukon Gold potatoes
½ teaspoon salt
4 tablespoons milk
2 tablespoons butter
Salt and pepper

Instructions

Take the butter and milk from the fridge and leave at room temperature.

Prepare the potatoes by peeling and cutting in to ½ inch cubes.

Rinse off with cold water and place in a saucepan, filling it with enough cold water to cover the surface of the potatoes.

Add the salt.

Bring the potatoes up to a boil on high heat and then turn the heat down to low and simmer gently with the lid on.

This will take around 15 - 20 minutes.

Test if the potatoes are cooked through by inserting a fork through a potato.

It should go through easy and the potatoes should be soft.

Drain the potatoes in a colander and return immediately to the pan whilst they're are piping hot.

Take your potato masher and break up the potatoes

Take care not to over mash!

Add the butter

and milk and mash until smooth.

Finish with a final stir and transfer to a serving dish.
Be careful not to over mash as this will make the potatoes gluey.

Recipe Card