No holiday dinner is complete without a big bowl of classic mashed potatoes – Here are lots of good tips and tricks to make the best potato mash!
There’s nothing quite comforting as a rich, creamy portion of potato mash. Loved by grown-ups and kids alike, mashed potatoes are a super versatile dish and make a great side for both weeknight meals and festive dinners.
Over the years I’ve made endless mashed potatoes, and as much as I like the fluffly creamy version, I tend to prefer a more rustic potato mash with tiny little potato chunks in it, which give a lovely texture. If you’re not a fan, simply swap the potato masher for the ricer and all the tiny potato bits will be gone, resulting in a creamy smooth texture.
Potato mash is one of the simplest dishes ever created, but it’s also one of the easiest sides to mess up. Grainy or gluey texture and lack of flavour are some of the most common issues, and it all comes down to using the right ingredients and method.
Here are all the tips and tricks I’ve learned over the years, to make a tasty potato mash that will see your guests coming back for more.
Choose the right ingredients
The BEST potato mash takes no more than 10 mins to make once your potatoes are cooked through, and only requires very 3 very basic ingredients: potatoes ( I use a mix of Russet and Yukon Gold potatoes), fresh milk and butter.
Potatoes: Choosing the right spud is essential for this recipe. For a fluffly mash, avoid waxy potatoes such as Red Bliss or New Potatoes, as they have a low starch content and don’t absorb much dairy. Go for Russet or Yukon Gold potatoes instead. Russet potatoes will give you the creamiest mash, but if you don’t mind a bit of texture, Yukon Golds are also great and have more flavour and a lovely gold color.
Butter: You can really taste the butter in this recipe, so make sure to use the best quality you can. I like to make my own easy-to-digest homemade butter for this kind of recipes (it only takes 10 min!), or use goat butter or a dairy-free alternative.
Milk: You may be tempted to use skimmed or semi-skimmed milk to cut down on fats and calories, but don’t. Potato mash is meant to be rich goodness, so go for fresh whole milk.For this recipe I used fresh whole a2 Milk™, which is naturally easy to digest, as it doesn’t contain the A1 protein, which may cause digestive discomfort to people who don’t get on with dairy. A recent study sponsored by a2 Milk Company determined that “milk-related gastrointestinal symptoms may result from the ingestion of A1 protein (beta casein) rather than lactose in some individuals”. They also stated: “These results suggest that the elimination of A1 beta casein from the diet was associated with reduced gastrointestinal symptoms after milk intake.”
Tips and Tricks for The Best Potato Mash
Once you’ve got your ingredients right, it’s essential to follow a few rules to get the best potato mash ever.
Don’t peel or cut the potatoes. Unpeeled and unchopped potatoes absorb less water whilst they cook, preserving their natural starch.
Use a potato ricer or masher. Never ever use a blender or food processor for mashing the potatoes, you’ll almost certainly end up with a gluey unpleasant texture. Instead, opt for a potato ricer if you like your mash to be creamy and fluffly, or use a potato masher (as I did) if you like some tiny potato bits which will give a nice rustic texture to your potato mash.
Add butter first. Don’t melt the butter before-hand, simply add softened butter chunks whilst you mix your potato mash.
Then add HOT milk. Make sure to heat your milk before adding it into your mash. Avoid to incorporate all your milk at once, but pour it slowly whilst mixing.Once you have mastered the basics, go wild with all kind of potato mash add-ons. I love adding bacon bits, a bit of Parmesan cheese, or simply some fresh chopped herbs – Use any of your favorite ingredients to customize your potato mash to your taste, or leave it plain, simple and delicious as it is.
Here are few of favorite ways to serve potato mash:
– This Italian-style Prosciutto Wrapped Cod takes just 20 min to prepare and makes a nutritious dinner.
– These Beer Lime Chicken Skewers are loaded with flavour, and effortlessly easy to prepare.
– Cauliflower fritters! These are so good, and awesomely baked rather than fried.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**
- 800 gr whole Russet or Yukon Gold potatoes
- 60 gr butter, softened
- 60 ml fresh whole milk, warmed (I used a2 Milk™)
- sea salt and black pepper, to taste
- a pinch of nutmeg (optional)
- finely chopped parsley/chives (optional)
- Place the potatoes in a large pot, cover with cold water and add 1 tsp of salt. Bring to a boil, uncover and simmer for about 20-30 min, or until the potatoes are tender and cooked through.
- Once the potatoes are ready, drain in a colander and peel whilst still hot. In the meantime, warm up your milk.
- Place the potatoes in a large bowl, add in softened butter and mash with the help of a potato masher.
- Slowly pour the hot milk in, and continue to mash the potatoes until reaching the desired texture. Season with salt and pepper to taste and a pinch of nutmeg if you like.
- Sprinkle with fresh herbs (optional) and serve your potato mash immediately.
- Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days