Learn how to make mashed potato that’s smooth, creamy and very delicious. Perfect for sausage and mash.
For 2 people, use approximately 250g/9oz of floury potatoes such as Maris Pipers or King Edwards.
Wash and peel the potatoes and cut into even sized chunks. As a guide, chop large potatoes in half, then quarters, then, if needed, halves again; chop medium sized potatoes in half and, if needed, in quarters; and for small potatoes, just cut them in half.
Put the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.
Boil for 10–15 minutes, until the potatoes are tender but still a little firm. When you can break the potatoes with a fork or cut them easily with a knife, they're done.
Drain in a colander, and leave for 5 minutes to prevent the mash getting soggy.
Meanwhile, melt a tablespoon of butter and 50ml/2fl oz of whole milk in a pan over a low heat, until combined.
Add the potato and mash with a potato masher, until smooth. The more you mash, the fluffier and lighter the potatoes will become. Add more milk for a creamier mash.
Season with salt and pepper and serve.
