The family recipes of Deborah and Simon Jessey

Mashed Potatoes


  • 1 Russet potato per person
  • 1 teaspoon of softened salted butter per person
  • Pinch of salt
  • Dash of heavy cream (optional)


Peel the potatoes and cut them into quarters. Rince them repeatedly to get as much starch off the potatoes as possible. Put them in a saucepan (do not use a non-stick pan), cover them with water and add the pinch of salt. Bring them to the boil and then cover the pan and let them simmer for about 15 minutes. You want to be able to easily pierce them with a fork, but not so much that they become mushy. Drain the potatoes and let them sit for 5 minutes (helps to dry them out). With a hand masher, mash the potatoes with an up and down motion to break them up. Add the butter and mash it in. Optionally add a splash of heavy cream to taste, but not too much or your fluffy potato texture will become too creamy. Continue mashing until you achieve your desired texture.