Crown yourself potato king with these failsafe fluffy and flavoured mash tips

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Via: Getty

That's one hot potato!

Everyone’s got their own way of making mash. But this is the right way (sorry Mum!).

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Heart-shaped potato

Via: fox-and-fern / CC BY-SA 2.0 / adapted / Flickr: 84437810@N02 


1. Select your spud

For creamy mash, you definitely need a floury spud (Maris Piper, Desiree, King Edward or Vivaldi, (surprisingly a type of potato, not the 18th century composer). Keep well clear of the waxy type – they belong in salads and have no place here.


2. Cut into equal-sized chunks 

That's equal-sized. A mish-mash of big, small, fat and thin won't be cooked through at the same time, meaning some will be under- and others overdone. Cover your carefully cut chunks with cold water, add salt, bring up to a simmer and cook until they can be easily crushed with the back of a fork (about 15-20 minutes simmering).

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3. Mash by hand

Yep, it takes a bit of extra elbow grease but overmixing your tatties in a food processor will give a gross, gluey consistency that makes small children run a mile. Use a ricer if you like, but the classic hand-held masher is difficult to beat. 

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4. Add butter and cream (lots of)

We just know that the ridiculously delicious mash we savour in restaurants up and down the land has masses of butter, milk and cream. Don't skimp on yours and make sure they're at room temperature too, for smooth mixing.


5. Season (unashamedly)

Mashed potato without salt is like strawberries without cream. Season generously and use white pepper instead of black for unblemished pearly whiteness.

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6. Don’t dry them out

It's fine to make mash in advance (it even freezes pretty well), but warming it up in a pan is a tragedy waiting to happen. Instead, gently warm through in a bainmarie (no danger of a scorched bottom) and add a little more warm milk or butter.



Mastered classic mash? Try these renegade recipes:


Goats' cheese and spinach mashed sweet potatoes

It's pretty comforting just looking at it ...

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Mashed purple potatoes


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Green mashed potatoes

Yes, we did say green. Courtesy of fresh parsley and spring onions.

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Blue cheese, celeriac and sage mash

Celariac might not win any beauty contests, but it comes into its own as a mash.

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Blue cheese, celeriac and sage mash

Via: Martin Poole / Sainsbury's


Swede and turnip mash

The rutabaga (as the Americans call it) and the turnip aren't known for trendiness – but this recipe might just change your mind.

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Truffled mash with parmesan and sage

The potato just got posh.

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Or try one of our favourite celeb chef recipes:


Jamie Oliver's mash topped with surf 'n turf scallops and baconlush

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Hugh Fearnley-Whittingstall's cinnamon, clove and nutmeg mashseasonal

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And Tom Kerridge's PROPER baked potato mashsimple!

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Tom Kerridge's PROPER baked potato mash

Via: Jan Baldwin / Sainsbury's

Got a mash tip or recipe to share? Let us know in the comments below