Try our classic mashed potatoes then check out our champ, dauphinoise potatoes, roast potatoes, hasselback potatoes and other potato recipes. Also try our cauliflower mash for a low-carb alternative.


  • 1kg potatoes
  • a splash milk or cream (optional)
  • butter
  • nutmeg (optional)


  • STEP 1

    Peel the potatoes and cut them into even-sized pieces, about 3×3cm (if they aren’t even they won’t cook at the same speed).
    If you choose to boil the potatoes, make sure you only cook them until tender and not so they start getting ragged around the edges or they’ll become water-logged. Then drain and briefly steam dry in the pan.

  • STEP 2

    Once you have nice, dry, cooked potatoes add milk or cream, if using, and put the pan back over the heat until the liquid is also hot.
    Add a good knob of butter then mash quickly (or go in with your electric whisk), until smooth. Season, with nutmeg too if you like.

Try something new with your mashed potato:

Sweet potato and miso mash

This sensational side pairs perfectly with chicken, salmon or aubergines. Add some extra texture to smooth sweet potato with crunchy toasted pumpkin seeds and a savoury miso seasoning.

Sweet potato and miso mash

Bubble and squeak cakes

Give leftover mash a new lease of life with these clever pan-fried cakes. They make a delicious brunch served with poached eggs and a fresh tomato salsa.

A plate of bubble and squeak cakes with a poached egg on top

Caramelised shallot mash

After a side dish for sausages? Look no further. Sticky-sweet shallots and herby thyme take this classic comfort food dish to the next level.

Caramelised shallot mash


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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