How To Make Mashed Potato Easy Recipe



You might think it’s pretty simple to make mashed potato, but there are a few tips and tricks that get it perfectly smooth, creamy, and fluffy. So if you want to learn how to make the best-mashed potato, then let’s get started. The most important thing to making mash is using the right potatoes. 


  • 700-800g | 1.5 lb Starchy Potatoes
  • 100g | 1/2 Cup Butter
  • 60ml | 1/4 Cup Warm Milk
  • Salt + Pepper

Instructions: How to make mashed potatoes

Step 1: For this recipe use  3 large-sized potatoes this recipe which will be enough to serve 4. Wash the potatoes to remove any dirt on the skin and use a peeler to remove the skin. Cut the potatoes up into smaller pieces. You can just boil the potatoes whole but cutting them up simply cuts the cooking time down.

Step 2: Fill the saucepan with cold water to cover the potatoes and place them over 17px-high heat. It’s really important that you always cook potatoes from cold water rather than throwing they are in boiling water like you would with pasta.

Step 3: Cook the potatoes until extremely tender, and nearly falling apart. This took about 20 minutes for me, but of course, it depends on the size of your potatoes. Drain the water in a colander and shake to remove as much water as possible. Place the cooked potatoes back into the same saucepan and keep on the heat until there is no longer large amounts of steam.

Step 4: Begin to mash the potatoes without adding any butter or milk, just break them all up. Season with salt, then start to add room temperature butter. Add small amounts of the butter at a time, while continuing to mash. Continue to add the remaining butter and mash.

Step 5: Next is milk. Make sure you have warmed up your milk, never use cold milk as this will change the consistency of the potato. And lastly, give it a taste. Taste for seasoning, if it needs more add salt or pepper. Spoon the mash into a bowl and smooth down with a spoon. 
And your crispy spicy meshed potatoes are ready. 

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Note: Make sure the cubes of potatoes are relatively the same size so they cook evenly and you don’t end up with some cooked and some raw in the middle.

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