So, what Makes a Potato Good for Mash?
- High Starch Content - floury potatoes break down easily, giving you that smooth, cloud‑like mash. Varieties like Maris Piper and King Edward are ideal
- Low Moisture - less water means the potato absorbs butter (and milk if you insist) beautifully instead of turning gluey
- Fluffy Texture When Cooked - you want potatoes that fall apart when boiled - they mash effortlessly and stay light
- Consistent Size - uniform potatoes cook evenly, preventing lumps
- Low Sugar Content - helps the potatoes cook evenly without turning grey or overly sweet
What are the best potatoes that are actually available in UK supermarkets?
If you want classic, fluffy mashed potatoes, go for Maris Piper or King Edward. If you prefer creamy, buttery mash, choose Desiree or Rooster.
Mashing Tips
- Steam-dry your potatoes after boiling - this removes moisture. Simply drain the water from the saucepan and then set the saucepan to one side and allow some steam to release (not for too long as you don't want cold mash!
- If you insist on using milk or cream then make sure it's warm and not cold as cold dairy products tighten the starch and makes mash heavy.
- Mash while hot for the smoothest texture.
- Avoid overworking the potatoes - too much mashing = gluey mash.
- For ultra-smooth mash, use a ricer or a tamis drum sieve instead of a masher.
