Perfect mashed potatoes
Prep time: 15 minsTotal time: 
Perfect mashed potatoes
‘We all love mash, don’t we? You can make it as naughty as you like with how much butter you put into it.’
Prep time: 15 minsTotal time: 
Lisa Goodwin-Allen
Lisa Goodwin-Allen is a British chef best known for leading the kitchen at Northcote in Lancashire, where she is now chef patron. As well as her new role as culinary director at Rosi at The Beaumont hotel in London, she is a regular on TV and has been a judge on MasterChef and Great British Menu.
Lisa Goodwin-Allen
Lisa Goodwin-Allen is a British chef best known for leading the kitchen at Northcote in Lancashire, where she is now chef patron. As well as her new role as culinary director at Rosi at The Beaumont hotel in London, she is a regular on TV and has been a judge on MasterChef and Great British Menu.
Ingredients
- 6 large Maris Piper potatoes, scrubbed (about 1kg)
- 225ml whole milk
- 150g unsalted butter, cubed
- white pepper, to taste
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Scatter a handful of salt onto a baking tray and sit the potatoes on top. Cover with a large sheet of foil, shiny-side down, and bake for 1 hour 15 minutes – 1 hour 30 minutes, or until cooked through when pierced with a sharp knife.
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Cut the hot baked potatoes in half lengthways. Scoop out the flesh and pass through a fine-mesh sieve into a bowl. Put the milk and butter into a saucepan and gently heat. Add the potato flesh, season with salt and white pepper, then mix well with a wooden spoon. Check the seasoning and keep warm until ready to serve.
