To me, there isn’t much more comforting than a big dollop of homemade mashed potatoes on a winter’s evening – accompanied by pie, toad in the hole, sausages or pretty much anything else. But, there is nothing quite as disappointing as lumpy mash – so I’m sharing our perfect mash potatoes recipe.
Dave and I endured years of making mashed potatoes – lumpy mash, never being able to get all the lumps out and no matter how long you boil potatoes for, how long you mashed the potatoes for, however hard you mashed, whatever potato masher you used and however much energy you used there was always a lump – even just one tiny lump, that would make the dream of lovely creamy mash come crashing to the ground around you.
But then something changed. Dave and I came across the most amazing invention – something everyone needs in their kitchen and yet something not many people have.
So what’s the secret to the best mashed potatoes?
Yes, the secret to perfect mashed potato is a potato ricer!
Like a giant garlic press, the potato ricer pushes the potato through holes, literally squishing every little lump from the potato! Amazing.
The one downside is it takes longer to fill the ricer with potato than it would take to simply mash the potatoes but it’s a small price to pay for amazing mashed potato every single time. I know, I’m literally raving about the potato ricer – and the mashed potato that we make with it – but it really is as good as it gets. The home made mashed potatoes you make with a potato ricer is something that you will make you never look back. You can have easy mashed potatoes or you can have this beautifully creamy mashed potatoes recipe that just takes a little bit longer.
Welcome to the world of lump-free mashed potato every time.
Dave is the king of creamy mashed potatoes in our house and here is how he makes our mash. Excuse the not very specific quantities, it really depends on how many people you’re making mash for and we always make too much!
We always make this mash potato recipe with unsalted butter and milk but you can try making mash potatoes with sour cream or even a garlic mashed potatoes recipe for a bit of variety.
Here’s our perfect mashed potatoes recipe – happy mashing!
Ingredients
- Potatoes
- Margarine/Butter – A good dollop
- Milk – A glug If you’re feeling like it, you can go all out and use full fat milk or even single cream!
Instructions
- Peel as many potatoes as you feel you’ll need and cut them into thick slices – these cook quicker than chunks and fit in the ricer better.
- Cover the potatoes with water and bring to the boil. Simmer for as long as you can but around 45mins works for us.
- Drain the potatoes.
- Put all the potatoes through the ricer and back into the saucepan you cooked them in.
- Add a dollop of spread and mix well with a fork. Add some of the milk and stir. Keep adding milk until you get the desired consistency.
If you’d like to print or pin this perfect mashed potatoes recipe for later you can do so below. Enjoy!
Perfect Mashed Potato
Ingredients
- Potatoes
- Margarine/Butter – A good dollop
- Milk – A glug If you’re feeling like it, you can go all out and use full fat milk or even single cream!
Instructions
- Peel as many potatoes as you feel you’ll need and cut them into thick slices – these cook quicker than chunks and fit in the ricer better.
- Cover the potatoes with water and bring to the boil. Simmer for as long as you can but around 45mins works for us.
- Drain the potatoes.
- Put all the potatoes through the ricer and back into the saucepan you cooked them in.
- Add a dollop of spread and mix well with a fork. Add some of the milk and stir. Keep adding milk until you get the desired consistency.
