A bowl of hot, perfect mashed, buttery potatoes is one of those dishes that will never go out of favor, or be lost to fashion or fads. They are the backbone of both British and Irish Food. Perfect mashed potatoes are quick and easy to make when all you need is a pan, water, potatoes, a masher, lots of butter and about 25 minutes of your time.
Once you have your mash, there are lovely recipes you can use them in, not just as a side dish. Mashed potatoes are the best accompaniment to sausages, to roast meats and many other British and Irish dishes especially a classic like Bangers and Mash. There are many recipes also for leftover mash including the famous Bubble and Squeak.
- 2 pounds/900 grams potatoes (peeled and quartered)
- 1 teaspoon salt
- 6 tablespoons milk
- 4 ounces/110 grams butter (cubed)
- Salt and freshly ground black pepper
Put the quartered potatoes into a pan of cold water, add a pinch of salt and bring to the boil. Once boiling lower the heat, cover with a lid and simmer for approx 15 minutes or until the potatoes are cooked through and soft when pierced with a sharp knife.
Drain the potatoes in a colander and put to one side.
Place the milk and butter in the pan used to boil the potatoes, return the pan to the heat and warm gently until the butter has melted into the milk.
Add the potatoes and mash using either a potato masher, a fork or a potato ricer.
Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper to your taste.