Secrets To A Perfect Mash & Thanksgiving Round-Up
  • 1 kg potatoes of choice, peeled and rinsed
  • 100g butter- more or less to taste
  • 150ml milk- more or less to taste
  • Salt & Pepper to taste
  1. Cut the potatoes into quarters- making sure they are as even as possible, in order to cook evenly.
  2. Cover them with water, add salt and bring to a boil. Quickly lower and allow to simmer for about 20 minutes. Test them with a knife- if it goes through them smoothly, then they are ready. Cooking time will depend on the potatoes…so you will need to test them.
  3. Drain the potatoes then return to the pot, on a low flame, and let any remaining water evaporate. It shouldn’t take longer than 30 seconds.
  4. Pass a few at a time through the ricer.
  5. Next add all the ingredients you want- butter, cream, salt, pepper, mushrooms, spring onions, etc…
  6. And using a fork, mix it all together in no more than 2 laps. Taste and season accordingly. Always remember the more you work the potatoes the more they will become like gum.
  7. Eh, voila. Your perfect mash!
Recipe by Bethany Kehdy at