Recipe by: Alison Tait

Source: Family recipe

Serves: 4 – 6


  • 1 kg Potatoes, peeled and cut into 4 pieces (not new potatoes, preferably russet potatoes)
  • 100 gms of unsalted butter
  • Splash of milk
  • Salt to taste


  • Rinse the peeled potatoes, place in a pan, cover in water. Cover with a lid and bring to the boil. Reduce heat and simmer for approximately 20 mins until the potatoes are cooked but not too soft
  • Drain the potatoes. Set aside the cooking water for the gravy
  • Add ½ or all of the butter depending on your preference
  • Add a splash of milk and salt to taste
  • Mash the potatoes with a masher until smooth
  • Use a fork to fluff the potatoes
  • Add more butter or salt if needed
  • Add some truffle oil or wholegrain mustard for a twist

Download PDF here: British Creamy Mashed Potatoes Alison Tait