Perfect Mashed Potato

Potato is a very humble root vegetable. It doesn’t look extremely elegant but it makes wonderful side dishes whether you boil, roast, fry or steam it. A humble root vegetable like potato is sometimes underrated and often doesn’t get limelight like some other vegetables do. But, treating potato with respect could make you change your view on this wonderful root vegetable.

Mashed potato is quick and easy to make. It goes well with sausages, roast dishes and many others. It is extremely comforting accompanied with gravy (I love it)! It is important to choose the right kind of potatoes. I usually go for light fluffy and floury potato such as a Maris Piper or King Edward. Desiree is also one of my favourite too.


The perfect mash is smooth and creamy with a fluffy finish and no lumps. I just love silky smooth mashed potato that is usually served at high-end restaurants. Well, there is no secret that to make perfectly silky smooth mashed potato needs a tiny bit more effort and time. Well, don’t get me wrong, it is not difficult at all, but just need a bit more effort and patience, but the result is well worth it!



Look, I don’t eat mashed potato very frequently. When I make it, I want it to be the best of the best, even at home! It is a win-win situation – get perfectly silky smooth mash and give our hands a good few minutes of workout!

The is no secret but to pass the cooked potatoes through a fine sieve. Then, add butter and double cream or milk or both. The result is absolutely amazing and I never look back to those days, eating lumpy mashed potato. And of course, I don’t trust potato masher any longer but love my sieve that I can’t live without it!


Perfect Mashed Potato



650g floury potatoes (King Edward or Maris Piper)
40g butter
50ml double cream
70ml warm milk
salt and pepper to taste


1. Place potatoes in a medium saucepan and cover with plenty of cold water. Cover with a lid and bring to the boil over high heat. Uncover and gently boil for 15 minutes or until tender.

2. Drain cooked potatoes and place in a bowl. Roughly break the potatoes with the back of a fork. Place a sieve over the used saucepan, transfer about 4 heaped tablespoons of the potatoes, then use the back of a spoon to press through a fine sieve. Repeat for the rest.

3. Place the saucepan over medium-low heat. Add butter, double cream and milk and stir with a wooden spoon until smooth and creamy. Season with salt and pepper before serving.