Buttery Mashed Potatoes
The silkiest mash: floury potatoes, plenty of butter, warm milk, salt. The technique is steaming-dry the boiled potatoes before mashing, riced not whisked, butter first, milk second. Avoid a food processor - it turns potatoes glue.
Overview
Maris Piper potatoes peel and chunk, boil in well-salted water until very tender, drain, return to the hot pan to steam off any moisture. Pass through a ricer or food mill into a clean pan. Cold butter cubes whisk in first; warm milk loosens to the right consistency; salt to taste.
Ingredients
- 1 kg Maris Piper (or King Edward potatoes, peeled, cut into 4 cm chunks)
- 1 tablespoon salt (for the water)
- 100 g unsalted butter (cold, cubed)
- 150 ml whole milk (warm)
- salt
- pepper
- A grating of nutmeg (optional)
Method
Stage 1 - Boil
- Place the potatoes in a large pan; cover with cold water; add the tablespoon of salt.
- Bring to a simmer; cook 15-18 minutes until very tender (a knife slides through with no resistance).
Stage 2 - Dry
- Drain in a colander; return to the hot pan off the heat.
- Cover loosely with a tea towel; let steam for 2-3 minutes (this dries the potatoes; wet potatoes give wet mash).
Stage 3 - Rice
- Pass the potatoes through a ricer or food mill into a clean pan or bowl.
- (No ricer? Mash with a hand masher; never use a food processor - it activates starch and gives glue.)
Stage 4 - Butter and milk
- Add the cold butter cubes to the riced potato; whisk gently with a wooden spoon until incorporated.
- Pour in the warm milk gradually, whisking, until the mash reaches the consistency you want.
- Season with salt, white pepper and a grating of nutmeg if using.
Stage 5 - Serve
- Pile into a warmed bowl.
- Top with an extra knob of butter melting on top.
Notes
- Floury potatoes only: Maris Piper or King Edward. Waxy potatoes (Charlotte, new potatoes) mash gluey.
- Steam dry before mashing: Wet potatoes = wet mash. The 2-minute steam is structural.
- Cold butter, warm milk: Cold butter incorporates into the warm potato slowly, giving a glossier finish. Warm milk doesn't chill the mash on contact.
Storage
- Best fresh. Keeps 2 days refrigerated; loosen with extra warm milk and butter when reheating gently.
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