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Simply the Best Mash

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About
My mash is made from Desirée or Maris Piper potatoes mashed with cold butter and warm milk or cream. Season with salt and ground white pepper (black pepper leaves vanilla seed-like dots in the mash). I never hold back on the amount of butter, it creates an almost silky finish.

I use: A potato masher, ricer, mouli-legume or sieve to mash the potatoes.

Cook: Cook the potatoes in a pan of boiling, salted water until tender. Drain well, replace the lid and shake vigorously to break up the potatoes. Mash the potatoes, then add a generous amount of butter and a little milk or cream, a bit at a time, until the potatoes are soft, light and creamy. Season with salt and ground white pepper. For a slightly spicy edge, add some freshly grated nutmeg.

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