RECIPE: Perfect Mashed Potato

Not every mash is a masterpiece
ByJasmine BandaliMonday , 06 October 2014
RECIPE: Perfect Mashed Potato
© ITP Images


1kg Saudi or Lebanese potatoes, washed, peeled and quartered

250ml milk 

50g butter

1 tsp Maldon salt

½ tsp black pepper


1 Fill a large pan with water and bring to a rolling boil.  

2 Add 1 tsp salt and the potato quarters.  

3 Once potatoes are bubbling nicely, lower the heat to medium, cover and cook until potatoes are very tender, as in almost falling apart. Do not stir or move potatoes.

4 Gently drain all the water from the potatoes in the pan.  

5 Place the potatoes back onto a medium heat, cover with a lid, shake and allow potato quarters to steam for 2 minutes.  This ensures they are thoroughly cooked, fluffy, dry and lump free.

6 Keeping the potatoes on the heat, add in the milk, butter, salt and pepper.  

7 Warm until the milk reaches boiling point and the butter has melted.  

8 Remove from the heat and mash the potatoes thoroughly for about 5 minutes using an
electric food mixer or
a potato masher. 

9 Scrape down the sides from time to time to ensure that all potato has been evenly mashed, and is lump free. 

10 Test for seasoning adding extra salt or pepper as required.  

11 Ensure potatoes are fluffy, white and lump free before serving.  

12 Transfer to a pre-warmed bowl.  Potatoes stay hot and fluffy if kept in a warm oven around 70C for at least 1 hour.  

13 If you are serving from cold, reheat for 3-4 minutes in microwave. 

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