Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

Proper mash is one of life’s small but significant delights. Having tasted this, I just can’t understand the packet stuff at all...


  • 1.5 kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
  • 175 g


Peel the potatoes, cut into pieces, place in a saucepan of boiling water and simmer for 20 minutes. Drain well, return to the pan over a low heat and, shaking the pan, allow the excess moisture to steam off. Mash the potatoes until smooth – for perfect mash try using a hand-held ricer.

Place the butter and milk in a saucepan over a medium heat and gently bring to the boil. Slowly pour t