The Butler's Table

Simple Mashed Potatoes

Floury potatoes enriched with butter and hot milk, then gently folded for smooth, light mash.

General General Vegetarian Vegetarian Gluten-free Gluten-free Hob Hob Potato Potato Side Side

Ingredients

Method

  1. Simmer the potatoes

    Peel the potatoes and cut them into even 4 to 5 cm chunks. Put them in a pan, cover with cold water by 2 to 3 cm, and add the salt. Bring to a gentle boil, then simmer for 15 minutes to 20 minutes, until completely tender and a knife passes through without resistance.

  2. Dry the potatoes

    Drain thoroughly. Return the potatoes to the hot pan over very low heat for 1 minute to 2 minutes, shaking gently, to drive off excess moisture.

  3. Rice and enrich

    While still hot, press the potatoes through a potato ricer, food mill, or sturdy sieve. Fold in the butter until fully melted and absorbed.

  4. Add the milk

    Warm the milk in a small pan until hot but not boiling. Add it gradually, folding gently, until the mash reaches the desired consistency.

  5. Season and serve

    Season with the white pepper and additional salt if needed. Serve immediately.

Notes

The base ratio per 500 g potatoes is 50 g butter and 75 ml whole milk. For richer mash, increase the butter to 150 to 200 g per 1 kg potatoes. A little double cream can replace part of the milk.

Add the butter before the milk for a smoother, less watery texture. Do not use a blender or food processor, and avoid overmixing, because this can make the potatoes gluey.