Creamy Mashed Potato

Step 1

Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.

Step 2

Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).

Step 3

Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.

Step 4

Add Flavourings then mash well, using milk to make it looser if desired.

Step 5

DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).

Step 6

Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

Step 7

30 minutes or less - Cover bowl tightly with cling wrap and keep in a warm place (like near the stove), will stay warm for 30 min. Gently stir before serving.

Step 8

Up to 2 hours, over hot water - place bowl with mash over a pot of boiling hot water (turn stove on every now and then to keep water hot) or keep about 3 cm / 1" water gently simmering. Bowl should not touch water.

Step 9

Up to 4 hours, slow cooker warm seeting - press baking paper/parchment paper onto potato surface, then cover tightly with foil. Keep in slow cooker on WARM setting (60C/140F or less).

Step 10

Day before - use this recipe for Make Ahead Mashed Potatoes (uses a restaurant trick!)