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Best Mashed Potatoes

I can remember my grandmother sitting at the kitchen table, making quick work of peeling the potatoes. She would serve a good slathering of this mash with corned silverside and a mustard white sauce. - Matthew Farmer



600g potatoes

160g butter, cold 1 cm cubes

20ml full cream milk

10g salt


Peel potatoes and cut into roughly 2cm cubes. Place into 2 litres of cold water and bring to the boil.


Simmer for approximately 30 minutes until soft but not too mushy.


Pass through a potato rice straight into a medium pot. Return to a very low heat and incorporate the butter 40g at a time with a spatula.


Remove from the heat, stir in milk until smooth.


Serve hot.

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