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Welcome to the MASHTERCLASS (the mash-masterclass) in how to achieve the perfect mashed potato, which is a bold claim I know, but I genuinely believe I’ve discovered the best method for creating the smoothest, creamiest mash going. 

There will be no excuses for lumpy, bland mashed potato ever again and I’ve shared with you all the tips and tricks I’ve learnt over the years below. My favourite thing about this method is that you don’t need expensive high-tech mashers or ricers to get that consistently smooth texture (although feel free to still use these if ya want), you simply need one classic kitchen tool – the humble sieve – to achieve unparalleled mashed potato that is lump-free and velvety smooth. My technique may require a bit of effort but I promise you it delivers. 

My top tips for the perfect mash 

  1. Cut your spuds into 1cm rounds. An even surface area means even cooking! 
  2. Start with cold water in your pan and bring up to temp with the potatoes in it. Anything grown underground needs to start in cold water, and anything grown overground like your leafy greens can go straight into boiling water. 
  3. Always steam dry. The steam makes the potatoes extra fluffy. 
  4. Pass your potatoes through a sieve. This prevents them from going all gloopy and releasing excess starch.
  5. When you add in double cream, make sure it is the same temp or hotter than your potatoes to aid with absorption. 

Once you’ve mastered the classic, move on to my honey mustard glazed mashed potato for a sweet and spicy kick. I recently visited the Mob kitchen to make a pancetta, rosemary and hot honey mash which was amazing and team Mob approved so try this one too. 


metric imperial
  • 4 potatoes
  • 4 maris piper potatoes
  • 2 3/4oz salted butter
  • 75g salted butter
  • 2fl oz milk/cream
  • 50ml milk / cream
  • 2 tbsp salt
  • 2 tbsp salt
  • 1 tbsp melted butter (optional)
  • 1 tbsp melted butter (optional)


  1. Peel your potatoes and slice into 1cm thick rounds. By slicing them into rounds, they'll cook more evenly.
  2. Place potatoes into a saucepan and just cover with cold water. Add in a generous amount of salt and put on the heat. (Let the potatoes simmer not boil, this will also help them evenly cook).
  3. Test that they are ready by poking a knife into them. If the potato slides straight off, we are good to go!
  4. Drain the potatoes off and leave them to dry in their own steam for around 3-5 mins. Place a tea towel over the top when steam drying.
  5. Then begin to pass them through a sieve or potato ricer. Add in the butter at this point as this will help coat the starchy particles and keep them fluffy.
  6. Then warm your milk/cream and add into the potatoes. You want the milk/cream to be around the same temp as the potatoes. Only stir in until just combined, the less stirring the less elasticated the mash will be - I add a tbsp of melted butter here for extra umph!
  7. Serve hot and enjoy! Welcome to super smooth, beautiful mashed potato.