My Everyday Mashed Potatoes
Dinner | British
This is the mash I make 90% of the time. My Wednesday-night go-to, not the special-occasion version with baked potatoes and an hour of cook time. In this version, we'll boil the potatoes, dry them out properly, and finish with milk and butter infused with rosemary and garlic. It takes 30 minutes start to finish and goes with everything from bangers and mash to a Sunday roast to a stew. If you’ve got time and want the fluffier, more luxurious version, check out my pub mash.
Make it Champ Mash
My favourite way to make this mash is actually an Irish style called Champ Mash where they add spring onions at the end for added texture and flavour. All you have to do is finely dice 2 spring onions. Fold most of the whites and pale green parts through the mash and save a small handful of the dark green tops for garnish on top. Finish with a drizzle of olive oil instead of (or as well as) the butter. It’s brilliant with bangers.
Ingredients
- 6 Desiree potatoes (King Edward, yukon gold and any other all rounder will work)
- 300ml full cream milk
- 1 sprig of rosemary
- 3 cloves of garlic, crushed
- 50g (2 oz) butter
- salt, for seasoning
- 2 spring onions (optional)
- 2 tbsp olive oil (optional)
Directions
- Peel the potatoes, then slice in half, all the same size. You want them sliced fairly chunky, not too small. Place the potatoes into a medium pot with cold water. Season with salt and cook over high heat for 25-30 minutes until fork tender.
- Meanwhile infuse the milk by pouring the milk into a small pot, along with the rosemary, lightly crushed garlic cloves, a pinch of salt and the butter. Place over a very low heat while the potatoes are cooking.
- Once the potatoes have cooked, strain them through a colander. Place the colander over the pot you used to cook the potatoes. Place the pot back on the stove on medium heat to allow the potatoes to fully steam off and dry out.
- Ensure the pot is dry, before returning the cooked potatoes back into the pot.
- Mash the potatoes before adding the infused milk, in two or three goes. Incorporate the milk fully each time before adding more.
- Check the seasoning and add to a bowl and serve.
TURN INTO CHAMP MASH
- If you feel like turning this into a champ mash, finely dice the spring onions, reserve a few sliced green tops and fold the rest through the mash. Top with a generous drizzle of olive oil and the remaining spring onion.
Recipe notes
Desiree potatoes:
A classic all-rounder you’ll find in most Australian supermarkets and grocers. Desiree gives you the best of both worlds: the flavour of a waxy potato and the creaminess of a starchy variety, which is why they work so well for an everyday mash. Yukon gold or Dutch cream are great swaps.
Whole milk:
Full fat gives you the richest, most flavourful mash, but skim works for a lighter weeknight version. The fat in the milk is what carries the rosemary and garlic flavour from the infusion into the potato. If you go skim, the mash will still be tasty, just a touch less rich.
Spring onions:
Optional but my go-to finish for this mash. Finely dice the whites and pale green parts to fold through, and save the dark green tops thinly sliced for the garnish on top. This is what turns a basic mash into a champ mash, and it pairs beautifully with bangers.