Creamy mashed potatoes

Let’s make it.

1. Start cold

   Put potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 15–20 minutes until a knife slides through easily.

2. Drain thoroughly

   Drain and return potatoes to the warm empty pan. Let steam escape for 1–2 minutes over very low heat, shaking gently to avoid sticking.

3. Mash by hand

   Mash with a potato masher or pass through a ricer. Fold in butter, then add warm milk gradually until the texture suits you.

4. Season

   Add salt and pepper to taste. Serve warm. Avoid a food processor or blender; aggressive mixing can make the potatoes sticky and gluey.

Make it your own

Use olive oil and warm unsweetened plant milk for a dairy-free version.

Refrigerate perishable leftovers promptly. Read our food storage guide.