British Mashed Potatoes (British Mash Recipe)
British Mashed Potatoes or "mash," as it is usually called in Britain, is quite different from the US version or the French version. But it is just as delicious and the perfect side dish when you are serving gravy or stew. Learn how to make this English classic, with a recipe that is easily adapted to suit your family's tastes. Serve with sausages, pork chops, roast beef, glazed ham, or chicken fried steak. The buttery potatoes are the perfect side dish for so many meals.
Use the options below to toggle between cups and grams (if relevant)
- 1 ½ lbs Yukon Gold potatoes - see note 1
- 1 tbsp salt
- 4 tbsp butter - see note 2
- ¼ cup milk
- salt and pepper - to taste
Peel the potatoes and cut them into quarters.1½ potatoes
Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.
Add the salt and bring to a boil.1 tbsp salt
Skim off any scum that appears on the surface, then reduce the heat to medium and cook for 20-25 minutes until tender to a fork.
While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling.1/4 cup milk
Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.
Use a hand masher or potato ricer to mash until smooth.
Add the butter and hot milk and stir to combine well.4 tbsp butter
1/4 cup hot milk
Check the seasoning on your mash and add salt and pepper to taste.salt
- If you can't get Yukon Gold, then try another medium-starch potato, like Dutch Cream, Desiree, or Maris Piper.
- If you have it use salted butter; if not unsalted butter will work, just add extra salt to taste at the end of mashing.
Calories: 208kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 1868mg | Potassium: 723mg | Fiber: 4g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 6mg