How To Make Buttery Mashed Potatoes

Step 1: You will need

Step 2: Boil the potatoes

Place the whole unpeeled potatoes into a large pan and then add enough water to cover. Season with salt and bring to a simmer for roughly 20-30 minutes.

Step 3: VIDEOJUG TIP

Season with 10g of salt per litre of water.

Step 4: Drain and peel the potatoes

Drain the water from the pan of potatoes, into the sink, using your spoon to stop the potatoes spilling over. Then fold two pieces of kitchen towel into two small squares. Take one cooked potato and hold it in the paper as they will be very hot.

Then using a small knife, carefully scrape off the skin, discard it and place the potato in a bowl. Take a second potato and once more scrape off the skin and place into the bowl. Repeat the process until all the potatoes are peeled.

Step 5: Pass through a sieve

Wipe the pan clean that you used for boiling the potatoes. Then place a sieve over the pan. Take one peeled potato and using your rubber spatula break it up before pushing the potato through the sieve.

You can use a vegetable ricer for this process as well.

Step 6: VIDEOJUG TIP

Starchier potatoes are better for this recipe.

Step 7: Warm the milk

Place the milk into a pan under a medium heat and allow it to warm through. And then remove from the heat.

Step 8: Dry the potatoes

Place the pan of mashed potatoes under a medium low heat and stir then dry the potatoes for a few minutes.

Step 9: Add in the butter

Once the potatoes are dry, still keeping the pan under the heat, add in the butter little by little and fold in. To fold simply means to mix in gently. When the butter is totally incorporated only then add the next batch of butter.

Continue to add, fold and combine gently, until all the butter is used. Stir constantly to emulsify the fat from the butter.

Step 10: Add the milk

Once the butter has emulsified add one third of the milk and then using your whisk mix the warm milk into the potatoes. Add in another third of milk, stir well and then whisk in.

Depending how you like your potatoes you can add a little more milk. Your potatoes should now have a creamy, loose consistency.

Step 11: Season and remove

Season with some salt and whisk in well. Then remove from the heat.

Step 12: Serve

Truffle oil or olive oil goes extremely well with mashed potatoes. So feel free to use either one of them for that extra special occasion.