Ingredients
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2 lb (900 g) potatoes (Yukon Gold for creamy, Russets for fluffy)
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1½ tsp kosher salt (for cooking liquid)
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2 cloves garlic, smashed (optional but great)
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1 bay leaf or sprig of thyme (optional)
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½ cup whole milk or cream (warm)
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3–4 tbsp butter
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Salt & black pepper, to taste
Method: Simmer, Don’t Boil
1. Start in Cold, Seasoned Liquid
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Peel (or leave skins on) and cut potatoes into evenly sized chunks.
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Place in a pot and cover with cold water OR half water / half milk (even better).
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Add salt, garlic, and herbs.
Tip: The water should taste lightly salty—like soup, not seawater.
2. Gentle Simmer
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Bring to a gentle simmer, not a rolling boil.
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Cook 15–20 minutes, until a knife slides in easily.
Boiling aggressively breaks the potatoes and washes flavor away.
3. Steam Dry (Critical Step)
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Drain well.
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Return potatoes to the hot pot over low heat for 30–60 seconds, shaking gently.
This evaporates excess moisture so your potatoes stay rich, not watery.
4. Mash with Warm Fat
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Remove garlic/herbs.
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Mash while hot.
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Slowly add warm milk/cream and butter.
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Season with salt and pepper.
Optional Flavor Boosts
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Roasted garlic instead of raw
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Butter browned lightly before adding
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Chicken or vegetable stock replacing half the water
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Grated cheese (cheddar or Parmesan)
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Whole-grain mustard (great for sausage mash)
Result
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Potatoes that taste buttery and savory all the way through
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Creamy texture without being gluey
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Perfect base for gravy, sausages, or roast dinners 🥔✨
If you want, I can:
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Adapt this for potato salad
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Show a no-peel version
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Or give a crispy roast potato method using the same principle