Michelin-starred chef's secret to restaurant-standard mashed potatoes

A Michelin-starred chef has shared his secret for the perfect creamy mashed potatoes — and pointed out where you might be going wrong.

A go-to comfort food and weekend dinner treat, mashed potatoes are a universal favourite, and UK celebrity chef Marcus Wareing has just shared some tips on how to take yours to the next level.

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"Cut evenly, cook evenly and don't rush," the British celebrity chef advises in his latest book, Marcus Everyday.

Currently Chef Patron at the Michelin-starred restaurant Marcus in Knightsbridge, London, Wareing shared a few tips he's come to learn through his own mash-making.

Some of the greatest novice blunders include cutting your potatoes to different sizes and boiling them too quickly.

"First, peel the potatoes cleanly, then wash them and cut them all into evenly sized pieces," Wareing says.

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"Otherwise, the smaller potato pieces will overcook, and before they break they will absorb water, which will make your mash watery and tasteless.

"Boil them in salted water at a slow boil – a fast boil will overcook the outside before the middle of the potato chunks are cooked through; you don't want lumps of overcooked potato in your mash."

Certainly not — Wareing says the secret to the creamiest of potatoes is letting them rest.

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"Once the potatoes are cooked all the way through, but not quite falling apart, drain and leave them for a good five minutes, then shake them around and put them back in the pan, off the heat.

"The potatoes should then be hot enough to take the butter on board."

From there, you can mash to your heart's content. The TV chef says a potato ricer can help get your mash to the smoothest of consistencies — otherwise it's simply down to a bit of elbow grease.

For flavour, Wareing suggests adding butter, cheese or any herbs of your liking, and says egg yolk and milk are key ingredients that can elevate your mash to a restaurant standard.

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