Recipes
Traditional mash potato
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Serves: 4
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Prep Time: 10 mins
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Cook Time: 1 hr 10 mins (mostly oven time)
Ingredients
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1.2kg floury potatoes (Maris Piper or King Edward)
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150g unsalted butter
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200ml whole milk
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Sea salt (for baking and seasoning)
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Splash of olive oil (optional)
Method
1. Prepare the potatoes
Preheat oven to 200°C (fan 180°C).
Place a generous layer of salt on a baking tray.
Lay whole, unpeeled potatoes on the salt and roast for 1 hour until soft inside.
The salt draws out moisture, giving fluffier mash.
2. Heat the butter and milk
In a small pan, melt 150g butter over low heat.
Add 200ml milk and warm gently (do not boil).
3. Extract the potato
Remove roasted potatoes from the oven and brush excess salt off the skins.
Halve the potatoes and push the flesh through a drum sieve or fine sieve into a bowl (or scoop with a spoon if you don’t have one).
Saving the potato skins? Brush with oil and bake again – they make crisp “chips”.
4. Mix the mash
Pour the hot butter and milk mixture gradually into the potato. Stir gently until smooth and creamy.
Season with a small pinch of salt (the potatoes already absorb some salt from baking).
Add more warm milk or butter if you prefer a softer mash.
Serve
Beautiful, silky mash potato. A traditional, slightly firmer texture that holds gravy perfectly. Ideal alongside roasts or with our Country Fried Steak recipe.
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