How to make Creamy Mashed Potatoes

Step-by-step

1. Step 1

   Put the 4 cm potato chunks in a large pan and cover with cold water by about 3 cm. Add the salt, bring to a boil, then reduce to a steady simmer rather than a violent boil.

   Look for: The pieces sit fully under the water and move gently, not aggressively. Tip: Even chunks matter more than perfect shapes. Avoid: Starting in boiling water can overcook the outside before the centres soften.

2. Step 2

   Simmer for 18–22 minutes, checking the largest piece: a knife should slide through without crunch or pressure.

   Look for: Edges look slightly soft and floury, but the pieces are not falling apart. Tip: Test the largest chunk, not the smallest. Avoid: Draining while the middle is firm leaves lumps that no amount of mashing fixes.

3. Step 3

   Drain thoroughly, return the potatoes to the hot empty pan and shake over low heat for 1–2 minutes to drive off surface water.

   Look for: The outside looks matt and fluffy, with no wet sheen in the pan. Tip: Stop before the bottom catches or browns. Avoid: Wet potatoes make loose, watery mash.

4. Step 4

   Mash or rice the potatoes while hot, then beat in the butter until it disappears before adding any milk.

   Look for: The mash looks smooth and glossy from butter before the dairy loosens it. Tip: A ricer gives the cleanest texture. Avoid: A food processor turns potato starch gluey.

5. Step 5

   Add the hot milk and cream in 3 pours, stirring after each one until the mash is soft, spoonable and not soupy.

   Look for: It falls slowly from a spoon and holds soft peaks. Tip: You may not need every drop of dairy; stop at the texture you want. Avoid: Cold dairy cools and tightens the mash.

6. Step 6

   Season again, add white pepper and nutmeg if using, then serve immediately or hold covered over barely simmering water for up to 20 minutes.

   Look for: Hot, smooth and glossy with no watery puddle at the edge. Tip: Dot with butter just before serving. Avoid: Holding over direct heat can scorch the base.