The Biggest Mistakes You Make When Making Mashed Potato

Vintage cheddar cheese potato mash with black pepper in  cream dish on lime white board
Diana Miller

As versatile a food as they come, the potato is a comfort food like no other. Mashed to a pulp with cream, milk, butter, a good pinch of salt and you have yourself a winner. Fluffy clouds upon a gravy soaked plate is how I like mine served up. Unfortunately, I have a rather vivid memory of school dinner gluey, pulpy, and bitty mash, and this is what we have to avoid ALWAYS. Want creamy mash to partner your British bangers? These are the mistakes you are probably are making.


You use the wrong potato variety

This is paramount to ensure you have a perfectly smooth outcome. You will need to look for the floury varieties which will be available in most major supermarkets. Opt for a Maris Piper or a King Edward and you can't really go wrong. This is your base for the ultimate mash so it's vital you find the right kind.

You boil the potatoes for too long

If you boil your potatoes for longer than they need, they will become waterlogged and won't allow for your desired outcome. Make sure you cut up your potatoes into similar sizes so they can all cook at relatively the same time.

You overwork the potato

It's easy to think that the more you work your mashed potato, the smoother and creamier it becomes. But no. If you beat the mash for too long after adding your milk and/or cream, the mixture will become stiff and gluey due to too much starch being released. Yuck. Avoid this by adding all ingredients to your cooked potato and THEN you can go ahead and mix it all in.

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You don't add dairy

This step is the key to an ultra smooth consistency. You don't HAVE to add cream but do add milk of course! However a splash or two of cream makes the mash incredibly luxurious. A large knob of butter should also be added while the potatoes are hot out the pan and before you mix everything in. If you are lactose intolerant or vegan, non-diary substitutes work just as well.

You don't season to perfection

Seasoning at the end will add all the flavour you need to top off that perfect creamy mash. A generous pinch of salt and a very small sprinkle of white pepper will do the trick. Avoid black pepper in your mash as it will speckle and add a bitty texture.

And there you have it, five tips, little fuss and perfect creamy mash every time. You can thank me later. Got leftover mashed potato? Try our Fried Mashed Potato Balls or our Loaded Fried Mashed Potatoes.

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