Classic mashed potato recipe | Australian Women’s Weekly Food
There’s nothing quite like a bowl of creamy mashed potato as side to a casserole or stew, or as an accompaniment to your favourite protein.
How to make mashed potato
Follow these two rules for smooth and creamy mashed potatoes – use hot milk and choose a floury or all-rounder potato.
Heating the milk and butter is important as this absorbs into the cooked potato faster, lessening the chance for overmixing. Overworked mashed potatoes can become gluggy.
Floury and all-rounder potatoes are best for potato mash; try coliban, toolangi delight, king edward or dutch cream.