Buttery Mashed Potatoes
Inspired by techniques from Serious Eats and NYT Cooking.
Fluffy, genuinely smooth mashed potato made the classic way: simmered gently from cold water, pushed through a ricer rather than mashed, and finished with butter before milk.
Always check the labels of the products you use.
Method
- 1
Peel and Cut the Potatoes. Peel the potatoes and cut them into 4-5 cm chunks, rinsing in cold water until it runs clear. This removes surface starch that would otherwise make the finished mash gluey.
- 2
Simmer Gently From Cold. Cover with fresh cold water by 2 cm, add the 10 g salt, then bring to the boil and simmer gently for 15-20 minutes until a knife slides in with no resistance. Starting the chunks in cold water lets them heat through evenly, so the centre cooks at the same pace as the outside instead of turning mushy before the middle is done.
- 3
Drain and Dry Out. Drain the potatoes and rinse briefly, for about 30 seconds, under hot water to wash off any loose starch clinging to the surface. Return them to the pot over low heat and shake for a minute to let the last moisture steam away, since wet potatoes dilute the finished mash.
- 4
Press Through a Ricer. Pass the potatoes through a ricer or food mill back into the pot. A ricer keeps the starch cells mostly intact, whereas a blender or food processor bursts them open and turns the mash to paste.
- 5
Fold in the Butter First. Fold in the butter and stir until fully absorbed, before any liquid goes in. Coating the starch in fat at this stage means the milk that follows can't work its way in and turn the mash gluey.
- 6
Warm and Fold in the Milk. Heat the milk until steaming, then fold it in across three additions over low heat until the mash is soft enough to slump gently off a spoon. Season with salt and pepper and serve while still hot.
Storage
Keep covered in the fridge for up to 3 days; reheat gently on the hob or in the microwave with a splash of extra milk, stirring often, until piping hot (74°C) throughout. It also freezes well for up to 1 month — thaw fully and reheat with a little extra milk and butter to loosen it back to a creamy texture. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 219 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan (at least 4 litres)
- colander
- potato ricer or food mill (or a masher)
- small saucepan
- flexible spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 313 kcal |
| Protein | 6.1 g |
| Carbohydrate | 39.5 g |
| of which sugars | 4.3 g |
| of which free sugars | 0 g |
| Fat | 15.3 g |
| of which saturates | 9.5 g |
| Fibre | 4.5 g |
| Salt | 1.06 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
