Total time: 30 minutes (Preparation: 5 minutes, Cooking: 25 minutes)
Serves: 6
Comforting, fluffy and irresistibly creamy—this is the ultimate mashed potato recipe, whether you're keeping it simple or taking it to gourmet heights. A perfect side for everything from a Sunday roast to a hearty beef bourguignon, these mashed potatoes will complement dinner table.
Mashed potato with milk and olive oil
Mashed potato with cream and butter
Simple, creamy, and perfect for any meal.
Potatoes: 1 kg (use the 'washed' potatoes from the supermarket or Yukon Gold, Sebago or Russet)
Milk: 1/2 cup
Olive oil: 1 tablespoon
Nutmeg: A pinch (optional)
White pepper: 1/4 teaspoon
Salt: 1/2 teaspoon (or to taste)
Peel and cut the potatoes into uniform chunks to ensure even cooking.
Place the potato chunks in a large pot and cover with cold water.
Bring to a boil over medium-high heat, then reduce to a simmer.
Cook until the potatoes are tender and easily pierced with a fork, approximately 15-20 minutes.
Drain the potatoes thoroughly. Return them to the pot and place over low heat for 1-2 minutes, stirring occasionally, to evaporate any residual moisture.
Mash the potatoes using a potato masher (or a ricer for a smoother texture) until smooth.
Add milk and olive oil to the mashed potatoes and stir.
Season with salt, white pepper, and nutmeg (if using). Stir well and adjust seasoning to taste.
Optionally, garnish with chopped chives or spring onions and a drizzle of olive oil.
Enhancing the classic with infused flavours and richer texture.
Variation: You can make the mashed potato richer by substituting cream and butter for the milk and olive oil. Replace the milk with 100 - 200ml of cream and replace the olive oil with butter (100 - 200g)
Russet potatoes make the fluffiest mash, while Yukon Golds create a naturally creamy texture. A mix of both gives the best of both worlds.
Cut potatoes into evenly sized pieces before boiling, and always start them in cold water. Mashing while the potatoes are hot also helps create a smoother texture.
Overmixing is the most common cause. Avoid using a blender or food processor—stick to a potato ricer or hand masher for the best results.
Yes! Store in the fridge for up to 2 days and reheat gently with a splash of milk or cream to restore the texture.
Leftovers can be turned into potato pancakes, shepherd’s pie topping, or even used as a filling for croquettes.