Creamy Mash

Creamy Mash


Wherever possible, use Maris Piper potatoes as they are perfect for mash as they don't collapse easily when cooking.

ServesPrep / Cooking TimeDifficulty
4 30 minutes 1
If you watch all these cookery programmes on the telly, you always see what I call "posh mash" - well here is how you do it!!

Zazz up your mash by adding other ingredients - a teaspoon of horseradish sauce or in this case, a tablespoon of Hellmans mayo. Lovely!



6 Large Maris Piper potatoes, peeled and quartered
1/4 tsp of salt
1 large dollop of butter
A splash of milk
The ingredient of your choice!


  • bring a large saucepan of salted water to the boil and add the potatoes.
  • Bring back to simmering point and boil the potatoes for 15 minutes or until soft all the way through but critically, keeping their shape and not falling apart.
  • Drain off the water and leave in the pan with the lid on for around 5 minutes - this allows the potatoes to "dry off" a little.
  • Using a potato ricer feed all the potatoes through into a bowl to give you smooth lump-free potato.
  • Add a little fresh ground black pepper, then a good dollop of butter and mix well using a silicone spatula or wooden spoon.
  • Now add a little milk and mix again, just enough to give a smooth texture that will grip the spoon when turning over.
  • Options:
  • At this point, if you want to, add a spoonful of horseradish cream horseradish to give you a kick. Adding mature cheddar cheese into the hot mash potato is my way of heaven on a plate!
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