Mary Berry has been sharing her cooking wisdom for more than six decades, and in that time has created hundreds of recipes – and one of her most popular is her mashed potato
Dame Mary Berry, arguably the nation’s favourite baker and food writer, has been delighting us with her recipes for over six decades.
From sweet treats to savoury delights, she’s got it all covered. And when it comes to comfort food, mashed potatoes reign supreme. Whether you prefer them silky smooth with milk or cream, chunky with bits of soft potato, or even loaded with cheese, there’s a mash for everyone.
The beauty of mashed potatoes lies in their simplicity. The classic recipe calls for just potatoes, milk or cream, butter, and a dash of salt and pepper.
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But ever the innovator, Mary Berry has put her own twist on this staple dish by adding an unexpected ingredient – one that you probably already have in your kitchen cupboard.
Mary Berry’s secret weapon? Wholegrain mustard. Adding this to her mash gives it a spicy, warming kick that fans can’t get enough of.
Her BBC Food recipe has garnered a five-star rating, proving that this little addition is a big hit. Plus, it won’t break the bank. A 200g jar of mustard costs just 65p at Aldi, so the two tablespoons (or 28g) needed for this recipe will set you back a mere 9p.
How to make Mary Berry’s mashed potatoes
Ingredients
- 1.5kg/3lb 5oz potatoes, peeled
- 50g/1¾oz butter
- 100ml/3½fl oz milk
- salt and pepper
- 2 tbsp wholegrain mustard
Method
If you’re dreaming of dreamy, fluffy mash to grace your plate, then look no further – the key is all in your choice of spuds. Desiree, King Edward or Maris Piper potatoes are your go-to for guaranteed greatness.
Begin by chopping these floury tatties into small, even-sized cubes and bung them into a pan of cold, salted water. Crank up the heat and bubble away until they’re “really tender” – keep an eye out, as cooking times can vary depending on how chunky you’ve made those chunks.
Mary insists that a perfectly cooked potato is crucial, so watch out for any signs of undercooking. After draining well, chuck them back in the pan with a knob of butter and a splash of milk, then get mashing for that heavenly consistency.
Once everything’s all nice and smooth, season with salt and pepper, fold in some wholegrain mustard for a cheeky twist, and presto!
You’ve got yourself a scrumptious side that’ll feed a family of four to six in a flash – we’re talking under 30 minutes prep and about 10 to 30 minutes on the stove. Ideal for a bustling midweek dinner table.
