Mashed potatoes

Ingredients

• 1 kgfloury potatoes
• 75 mlwhole milk
• 125 gcold butter
• to tastepepper and salt

Instructions

1. 1

   Cook the potatoes

   Peel the potatoes and cut them into quarters. Put them in a pan of cold, lightly salted water, bring to the boil and cook for 15–20 minutes, until tender.

2. 2

   Warm the milk

   Warm the milk gently in a small pan over a low heat. Season it with pepper and salt, then cut the butter into cubes.

3. 3

   Mash until smooth

   Drain the potatoes and return them to the pan over a low heat. Add the cold butter and mash until creamy. Pour in the warmed milk and mix until smooth.

What is Dutch-style mashed potato?

Mashed potato is a familiar side dish across Europe, and this version uses a simple Dutch combination of potatoes, butter and milk. Floury potatoes break down readily as they are mashed, helping the mixture turn soft and cohesive.

The method adds cold butter to the hot potatoes first, then follows with warmed milk. That order makes it easier to work the butter through before adjusting the consistency with milk.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 6g protein, 44g carbs, 27g fat.

Most of the carbohydrates come from the potatoes, while the butter supplies most of the fat and saturated fat. The milk adds a little protein and more fat; serve a moderate scoop with vegetables and a protein-rich main to balance the plate.

Choosing the potatoes

Floury potatoes: these cook to a tender texture and mash readily. Cut them into similarly sized quarters so they cook at roughly the same pace.

Water: start the potatoes in cold, lightly salted water and bring it to the boil. This gives the pieces time to heat through as the water warms.

Why add cold butter first?

Cold butter: cut it into cubes so it can be worked into the hot potatoes evenly. Mash until the butter has melted through and the mixture looks creamy before adding the milk.

Warm milk: heating it gently avoids adding a cold liquid to the potatoes. Pour it in after the butter, mixing until the mash reaches a smooth consistency.

Getting the texture right

Doneness: the potatoes should be tender enough to mash easily after 15–20 minutes of cooking. If a piece still feels firm, give the pan a little more time before draining.

Smoothness: use a potato masher and mix in the milk gradually. Stop once the mash is smooth; prolonged or vigorous mixing can make potato mash gluey.

Timing and seasoning

Cooking time: the potatoes take 15–20 minutes once the water comes to the boil, while the milk warms gently alongside the preparation. Keep the milk over low heat rather than letting it boil.

Seasoning: salt the cooking water lightly, then taste the finished mash and adjust the pepper and salt. The recipe gives no fixed seasoning amounts, so add them to suit the rest of the meal.

What to serve with it

Fish: the creamy mash makes a mild, comforting side for simply cooked fish. Add vegetables to bring freshness and colour to the plate.

Meat and vegetables: serve it alongside a roast, sausages or a vegetable main. A spoonful of gravy or pan juices can be served separately at the table.

Recipe notes & tips

• Cut the potatoes into even quarters so they cook at a similar rate.
• Keep the milk on a low heat while the potatoes finish cooking.
• Drain the potatoes thoroughly before returning them to the pan.
• Mash in the butter before adding the warm milk, as the method directs.
• Taste before serving and adjust the pepper and salt to suit your meal.

Variations

• Add nutmeg: grate a little into the warm milk for a gently spiced mash.
• Use chives: stir finely chopped chives through the finished potatoes.
• Add garlic: simmer a peeled garlic clove with the potatoes, then mash it in.
• Try a coarser texture: mash the potatoes less for a more rustic side.
• Add mustard: mix a small spoonful into the finished mash for a sharper flavour.

Common mistakes to avoid

• Uneven pieces: large and small chunks cook at different speeds; cut the potatoes into even quarters.
• Undercooking: firm potatoes are difficult to mash smoothly; cook until a piece yields easily.
• Watery mash: excess cooking water thins the potatoes; drain them thoroughly before mashing.
• Cold milk: it can cool the hot potatoes; warm the milk gently before adding it.
• Overmixing: prolonged, vigorous mixing can make the texture gluey; stop when the mash is smooth.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring and adding a small splash of milk if the mash has thickened.

Frequently asked questions