Creamy Mashed Potatoes

Method

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1. Put the potatoes in a large pan, cover with cold water by 3 cm, and add the tablespoon of salt.

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2. Bring to a boil, then drop to a steady simmer and cook 18 to 22 minutes, until a knife slides in and out with no resistance at all.

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3. Drain thoroughly and return them to the dry pan over a low heat for 1 minute, shaking, to steam off the surface water.

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4. Pass them through a ricer or a mouli back into the warm pan. If you have neither, use a masher and accept a rustic texture — but never a processor.

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5. Warm the milk and cream together until steaming; cold dairy will chill the mash and force you to overwork it.

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6. Add the butter to the riced potato in three additions, folding with a spatula until each has disappeared before the next.

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7. Now add the hot milk and cream a splash at a time, folding, until it is as loose as you want it. You may not need all of it.

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8. Season with the salt, white pepper and nutmeg, fold once more, and serve at once with chives if using.

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Chef’s Tips

• Even chunks. A pan of mixed sizes gives you disintegrated small pieces and hard large ones.
• Butter before milk, every time. This is the single technique that changes the result.
• To hold it warm, set the pan over barely simmering water and cover the surface with cling film.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Salisbury steak and onion gravy
• Roast chicken
• Sausages

Storage & Reheating

Refrigerated for 3 days. Reheat in a covered dish at 160°C with an extra splash of milk, stirring halfway.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.