Ingredients
Equipment
Method
- Place potatoes in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.
- Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
- Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
- Add flavourings then mash well, using milk to make it looser if desired. Do not use a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy.
- Transfer to serving bowl, make swirls across the top and drizzle over butter. Sprinkle with chives then serve!
Nutrition
Notes
To keep mashed potatoes warm: For up to 30 minutes, cover the bowl tightly with cling wrap and keep in a warm place. For up to 2 hours, place the bowl over a pot of gently simmering water (bowl should not touch water). For up to 4 hours, press parchment paper onto the potato surface, cover tightly with foil, and keep in a slow cooker on the WARM setting (60C/140F or less).