Perfect Mashed Potato
There's a secret to perfect mash - it's using a potato ricer instead of a masher. You will never look back.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: British
Keyword: mashed potatoes, potatoes
Servings: 4 servings
- 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!
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.