Mashed potatoes

Mashed potatoes

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
700g floury potatoes, (about 2 large)
85-100ml milk
60g butter
ground white pepper


  1. Wash and peel the potatoes and cut them into large, uniform-sized chunks. Put them in a saucepan of salted cold water. Bring the water to the boil, turn the heat down to a gentle boil and cover with a lid. Cook the potatoes until a cutlery knife inserted into the potato passes through easily.
  2. Drain the potatoes well and sit them in a colander over the pan to steam-dry for 2–3 minutes.
  3. While still warm, pass the potatoes through a sieve, ricer or mouli one piece at a time. Try not to allow the potatoes to cool down or to overwork them as they may become gluey.
  4. Return the potatoes to the pan and draw them to one side. Add the milk and butter to the other side of the pan. Season the milk with salt and pepper and return the pan to the heat, allowing the butter to melt into the milk as it heats.
  5. Once the butter has melted and the milk is just coming to the boil, remove the pan from the heat and slowly beat the milk and melted butter into the potato to create a soft, light, fluffy mash. Taste and adjust the seasoning.


  • To prepare mashed potatoes in advance (up to 3 hours ahead), follow the method to the end of step 3, then put into a bowl and cover with cling film. When ready to serve, heat the milk and butter and combine.


  • Roasted garlic mash: Roast 5–6 unpeeled garlic cloves in an oven preheated to 200ºC until soft, about 30 minutes. Squeeze the softened garlic from the skins and add to the potatoes before you sieve or rice them.

    Mustard mash: Stir 1–2 tablespoons wholegrain mustard into the mash.

    Horseradish mash: Stir 2–3 tablespoons hot horseradish sauce or creamed horseradish into the mash.

    Lemon and olive oil mash: Use olive oil in place of the milk, omit the butter and add the finely grated zest of ¼ lemon to the mash.

    Herb mash: Stir 1–2 tablespoons chopped herbs such as chives, parsley or chervil through the mash.

    Saffron mash: Add 4–6 saffron strands to the milk when heating to infuse, before combining with the mash.

    Sweet potato mash: Use sweet potatoes rather than standard ones. Bake them whole on a baking sheet, in an oven preheated to 200ºC for 30–40 minutes until soft. Allow to cool slightly before cutting in half and scooping the cooked flesh into a food processor. Blend with 30 g butter and 50 ml crème fraîche.
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again