How to Make the Creamiest Mashed Potatoes

Mashed potatoes are on almost every holiday table. A few simple rules make the difference between gluey mash and silky, buttery perfection.

Choose the right potato

Floury potatoes such as Russet, Maris Piper or King Edward make the fluffiest mash. Yukon Gold gives a naturally buttery, creamy result.

Method (serves 6)

1. Peel 1 kg (2 lb) potatoes and cut into even chunks.
2. Put them in a pan of cold, salted water and bring to the boil.
3. Simmer for 15–20 minutes until a knife slides in easily.
4. Drain well and leave in the pan for 2 minutes to steam dry.
5. Mash with 60–80 g butter.
6. Add 120–180 ml warm milk or cream, a little at a time.
7. Season with salt and white or black pepper.

Extra flavour

• Roasted garlic
• Grated cheese
• Chopped chives or spring onions
• A spoon of cream cheese or sour cream

Make ahead

Make mashed potatoes up to a day ahead. Reheat gently with an extra splash of milk and a knob of butter, stirring often.