How to make Creamy Mashed Potatoes.
1 ½ pounds (680 g) Russet, Maris Piper or Yukon Gold potatoes
½ teaspoon salt
4 tablespoons milk
2 tablespoons butter
Salt and pepper
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.