The key for smooth mashed potatoes is getting them as dry as possible prior to mashing them. Mash first, then add the milk, butter, and seasoning.mash


  • 6 medium russet potatoes, (or floury variety) peeled and cubed
  • ½ cup warm milk
  • ¼ cup butter
  • ¾ teaspoon salt
  • a generous dash pepper


  1. Place potatoes in a saucepan and cover with water. Bring to the boil; cook for about 20 minutes or until tender. Drain well.
  2. Mash until light and fluffy.
  3. Add milk, butter, salt, and pepper. Taste, and add more salt or pepper if required.