Knowing how to make a classic mashed potato is a great skill to have. Not only does it make umpteen meals like Sausage and Mash, Country Chicken or Cottage Pie; the leftovers are perfect to make fishcakes or one of my favourites, Irish Boxty.
There are a few key tips for making great mash:
1. Don’t over cook your potatoes (soggy potatoes makes gluey mash)
2. Use enough milk (not enough milk makes the mash dry and thick)
3. Be generous with the seasoning (taste your mash before serving to adjust the taste with salt and pepper)
Serves 2 Adults & 2 Kids
600g mashing potatoes
250ml of milk
1tsp salt for the boiling water
salt and pepper to taste
- Peel the potatoes and cut into similar sized pieces (about 3cm across) then put into a large pot of cold, salted water.
- Put the pan on a medium high heat and cook from cold for 20-25 minutes. You don’t want to boil the potatoes too quickly as it makes them stodgy.
- Drain the potatoes once they are tender to a fork then add the butter and milk and mash to a smooth consistency.
- Taste and adjust the seasoning with salt and pepper.
- ***Optional Extra Step. If you’re feeling a bit fancy and have the time then putting the cooked, drained potatoes through a ricer will give you an extra smooth mash. Add the butter and milk once you’ve riced the potato and mash then adjust with salt and pepper.