When it comes to all the forms of potatoes: roasted, fried, boiled, baked…

It’s hard to beat creamy mashed potatoes.

Mashed potatoes are one of our absolute favourite ways to enjoy potatoes – that oh-so-fluffy potato when combined with butter and milk is one of life’s greatest joys.

While it seems pretty simple, it can be easy to stuff up mash: too dry, too wet, too mashed, not mashed enough.

Follow these steps so you can make perfect mashed potatoes every time.

Before you start: know your spuds

The first step to perfect mashed potatoes is in the potatoes themselves.

Not all potatoes are made to be mashed – what you need is one that’s high in starch, which will help them fluff up beautifully.

Some of the best ones include Coliban, Desiree, Dutch Cream, Nicola, Sebago and Spunta.

How to make perfect mashed potatoes

All you need to make mashed potatoes is milk, butter, some salt and of course, potatoes.

Step 1

Peel and cut 800 g of your choice of potato into large chunks that are roughly the same size.

Place in a saucepan and fill with enough cold water to just cover the potatoes. Add a good pinch of salt and bring to a gentle boil for around 20 minutes, or until very tender when tested with a knife.

Step 2

Meanwhile, heat ⅓ cup milk either in another saucepan or in the microwave, until hot but not boiling.

Step 3

Thoroughly drain the potatoes, giving them a good shake to get rid of any excess moisture, before adding them back into the pan and placing them over a low heat.

Shake the pan to move the potatoes about and to help get rid of all the remaining water.

Step 4

Take the potatoes off the heat and, using a potato masher, roughly mash the potatoes. Add a 40 g knob of butter and all the hot milk to the pan and, using a wooden spoon, beat until it is smooth and fluffy.

Adjust the seasoning and serve immediately.