mashed potato recipes

Mashed Potato Recipe

Mashed Potatoes - Ultimate comfort food for your dinner menu.


There is no perfect mashed potato recipe and there are so many mashed potatoe recipes that you'll have lots of fun trying them and then making them suit your own taste. Mashed Potatoes are part of the comfort food group, like pies, stews and soups. You will probably be swayed in your preferences according to what your mom served to you as a child.

I personally like my mashed potatoes to be slightly thick, very creamy and with a bit of texture. I also love to add various flavourings like mustard, cheddar cheese, onions, cream cheese or garlic.Your taste will determine what you put in. More or less butter, more or less milk depending on the consistency you like.The French way of making mashed potato is to add a half teaspoon of baking powder before mashing. This results in a fluffy and light.

Mashed potatoes go very well with Fried Chicken , chicken meatloaf and chicken pie.

Mashed Potato Recipe


Serves 4

  • 650g potatoes
  • 25ml butter
  • 60ml milk
  • salt and pepper, to taste

How To Make Mashed Potatoes.

  1. Peel the potatoes and cut them into quarters. Place them in a medium-sized pot, cover with water and bring to the boil until soft, about 20 minutes.
  2. Drain well, return them to the pot and stir over a medium heat for a few minutes just to dry them.
  3. Mash the potatoes with a potato masher until fairly smooth, add the butter and the milk, and beat them into the potato mixture, adding salt and pepper to taste. More milk and butter can be added until the preferred consistency and flavour is reached.

Mashed Potato Tips


Start the potatoes in cold water and then bring to the boil.Some cooks like to leave the skins on while boiling and remove them when the potatoes are done.

I do not like use a food processor to mash the potatoes as they become gluey. I know it takes some of the strain off the work but I just find it doesn't pay off in terms of texture.

Take care not to cut the potatoes chunks too small as they will absorb too much water when boiling and become flavorless.

The potatoes must be cooked through. If they are slightly underdone you do get lumps.

Additional Flavours

To spice up your mash repertoire, try adding 30ml pesto to your basic mash recipe. To make a spicy mustard mash, mix in 30ml wholegrain mustard to the mash.

My favourite is to saute some onion until light brown and stir this into the mash - if I'm feeling particularly decadent then I also fold in a bit of grated cheddar cheese.

Chicken Thighs with Creme Fraiche and Bacon



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