Serves: 6-8, as a side
  • ½ kg potatoes
  • ⅓ cup full fat milk (plus more)
  • Aromatics: A few sprigs of rosemary, thyme; or a few cloves of garlic (optional)
  • 2 heaped tablespoons butter (plus more)
  • Salt and pepper, to taste
  1. Boil the potatoes whole (with their skins) in a pot of generously salted water until tender.
  2. Meanwhile, in a small saucepan, heat milk (and aromatics like sprigs of rosemary, thyme, bay leaves; or garlic cloves, if using) over medium heat until it starts simmering. Rosemary is my favourite - rosemary and potato are a classic combination.
  3. Once the potatoes are tender, pass the hot potatoes through a ricer (the ricer will catch the peels). Alternatively, peel and grate the potatoes to form a fluffy mash. If the potatoes are allowed to cool, they will become gummy and chewy.
  4. Add 2 heaped tablespoons of room temperature butter to the riced potato mash and mix to incorporate.
  5. Remove herbs and/or garlic from the warmed milk and discard. Gradually add the infused milk to the potatoes, stirring vigorously until combined and smooth.
  6. Taste and adjust seasoning.
  7. Serve warm mashed potatoes topped with a pat of butter.
  8. Tip: This can be prepared in advance; to reheat, just stir in a few splashes of warm milk while heating gently over medium heat.
Think of the quantities of milk and butter as guidelines. You might need a bit more or less. Taste and adjust accordingly.
Recipe by Sprig & Vine at