Ingredients
Equipment
Method
- Place the peeled and cubed potatoes in a large pot. Add 1 tablespoon of salt and cover with water, ensuring the water is about 10cm / 4” above the potatoes.
- Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are very soft and easily pierced with a fork.
- Drain the potatoes well. Return the pot to the stove and let the potatoes sit for 1 minute, shaking the pot occasionally to help evaporate any remaining water.
- Add the butter, milk, and 1/2 teaspoon of salt to the pot. Mash the potatoes until smooth, adding more milk if you prefer a looser consistency. Avoid using a beater, stick blender, food processor, or blender, as these can make the potatoes gluey. If using a mixer, use it cautiously and stop as soon as the potatoes are creamy.
- Transfer the mashed potatoes to a serving bowl. Create swirls on top and drizzle with extra melted butter. Sprinkle with chopped chives or parsley before serving.
Nutrition
Notes
To keep mashed potatoes warm: Cover the serving bowl tightly with cling wrap and keep in a warm place for up to 30 minutes. For longer storage, place the bowl over a pot of simmering water (ensure the bowl does not touch the water) for up to 2 hours, or keep in a slow cooker on the 'warm' setting (60C/140F or less) for up to 4 hours, pressing parchment paper onto the surface and covering tightly with foil.