Homemade mashed potatoes
Soft, fluffy mashed potatoes with warm milk and a little butter. Use floury potatoes and mash by hand for a good texture without turning the mash gluey.
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Homemade mashed potatoes
4 people · About 30–40 minutes
Equipment: Saucepan, small milk pan and potato masher or ricer
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
For the potatoes
- 1,000 g floury potatoes, peeled weight; for example Kerrs Pink or mandelpotet
- 2 dl whole milk, warm; add gradually
- 40 g butter
- 1 egg yolk, optional; gives a softer, richer mash
- 5 g fine salt; start with this amount
- ¼ tsp ground white or black pepper
- ⅛ tsp grated nutmeg, optional
Allergens: Milk from the milk and butter. Egg if using the optional egg yolk.
Method
Cut evenly
Peel the potatoes and cut into even pieces about 3–4 cm across. Put in a saucepan and just cover with cold water.
Simmer gently
Bring to the boil, reduce the heat and simmer for about 15–25 minutes until completely tender. A knife should slide through without resistance.
Steam-dry
Drain the water. Return the uncovered pan to the switched-off, warm hob for 1–2 minutes, taking care not to scorch the potatoes.
Mash and add milk
Mash or rice while the potatoes are hot. Fold in the butter. Add warm milk gradually until you reach your preferred consistency; you may not need it all. For a softer, richer mash, take the pan off the heat and fold in the egg yolk at the end. Mix gently until evenly incorporated, and avoid boiling the mash afterwards.
Season
Fold in salt, pepper and optional nutmeg. Taste the mash alongside the sauce or the rest of the meal before adding more salt. Serve hot.
https://sapidus.no/en/oppskrifter/potetmos
About portions and timing
Cuisine: International
Estimated timing: about 10 min preparation · about 25 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Peel the potatoes and cut into even pieces about 3–4 cm across. Put in a saucepan and just cover with cold water.
Bring to the boil, reduce the heat and simmer for about 15–25 minutes until completely tender. A knife should slide through without resistance.
Drain the water. Return the uncovered pan to the switched-off, warm hob for 1–2 minutes, taking care not to scorch the potatoes.
Mash or rice while the potatoes are hot. Fold in the butter. Add warm milk gradually until you reach your preferred consistency; you may not need it all. For a softer, richer mash, take the pan off the heat and fold in the egg yolk at the end. Mix gently until evenly incorporated, and avoid boiling the mash afterwards.
Fold in salt, pepper and optional nutmeg. Taste the mash alongside the sauce or the rest of the meal before adding more salt. Serve hot.
Get to know the spices in this dish
About this version
Home-tested in the Sapidus kitchen. Quantities are for a side dish. Cooking time is approximate; the potatoes must be completely tender before mashing.
Good to know before you cook
Avoid a stick blender
A stick blender, blender or vigorous machine beating can make mash gluey. Use a hand tool and stop when the texture is right.
Prefer olive oil?
Replace the butter with 2 tbsp mild olive oil for the base quantity for four people. The recipe still contains milk; for dairy-free mash, add warm potato cooking water instead. The flavour and richness will differ.
Too firm or too loose?
Loosen firm mash with a little warm milk. If loose, hold briefly over low heat, folding gently and watching the bottom. Add liquid gradually next time.
Optional: one egg yolk
For the base quantity of 1 kg potatoes for four people, fold in 1 egg yolk at the end, off the heat. It makes the mash richer and softer. The yolk goes in alongside the milk. The amount follows your chosen serving count.
Sources and further reading
Sources were compiled with AI assistance.