Creamy mashed potatoes

There are two secrets to achieving a perfectly smooth, creamy potato mash. The first thing is to have the potatoes as dry as possible before mashing them, secondly it’s the addition of a boiling hot mix of either milk or cream, depending on how rich you like your mash — and, of course, some butter. To ensure there are no lumps and to achieve a lovely creamy texture. I like to put my potatoes through a fine sieve instead of using a potato masher.

Ingredients

Directions

Make a change

You can add any extra seasonings to this base mash recipe. Some of my favourites are freshly ground pepper, a little freshly grated nutmeg, sliced fresh chives or parsley, crumbled feta or blue cheese.