Homemade mashed potatoes
Soft, fluffy mashed potatoes with warm milk and a little butter. Use floury potatoes and mash by hand for a good texture without turning the mash gluey.
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All recipes start at 4 people, as a side dish.
Ingredients now shown for 4 people as a side dish.
Cuisine: International
Estimated timing: about 10 min preparation · about 25 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Cut evenly
Peel the potatoes and cut into even pieces about 3–4 cm across. Put in a saucepan and just cover with cold water.
Simmer gently
Bring to the boil, reduce the heat and simmer for about 15–25 minutes until completely tender. A knife should slide through without resistance.
Steam-dry
Drain the water. Return the uncovered pan to the switched-off, warm hob for 1–2 minutes, taking care not to scorch the potatoes.
Mash and add milk
Mash or rice while the potatoes are hot. Fold in the butter. Add warm milk gradually until you reach your preferred consistency; you may not need it all. For a softer, richer mash, take the pan off the heat and fold in the egg yolk at the end. Mix gently until evenly incorporated, and avoid boiling the mash afterwards.
Season
Fold in salt, pepper and optional nutmeg. Taste the mash alongside the sauce or the rest of the meal before adding more salt. Serve hot.
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About this version
Home-tested in the Sapidus kitchen. Quantities are for a side dish; cooking time is approximate, so check that the potatoes are completely tender.
Good to know before you cook
Avoid a stick blender
A stick blender, blender or vigorous machine beating can make mash gluey. Use a hand tool and stop when the texture is right.
Prefer olive oil?
Replace the butter with 2 tbsp mild olive oil for the base quantity for four people. The recipe still contains milk; for dairy-free mash, add warm potato cooking water instead. The flavour and richness will differ.
Too firm or too loose?
Loosen firm mash with a little warm milk. If loose, hold briefly over low heat, folding gently and watching the bottom. Add liquid gradually next time.
Optional: one egg yolk
For the base quantity of 1 kg potatoes serving four people, fold in 1 egg yolk at the end, off the heat. This adds richness and a softer mouthfeel. The yolk is an addition; it does not replace the milk. The quantity follows the serving selector.
Sources and further reading
Sources were compiled with AI assistance.