Mashed potatoes are ‘smoothest and creamiest’ with crucial step – never bland or lumpy

sensation and professional chef Poppy O’Toole has captivated millions of social media followers with her practical and easy to follow and tips.

Widely known on social media as “Poppy Cooks”, the chef uses her Michelin-star training and easy going persona to make cooking accessible for all.

Dubbed the “Potato Queen,” she has gained a devoted fanbase thanks to her flawless roast potato techniques even showcasing her talents live on ITV’s .

But it’s not just her crispy roasties that have food lovers hooked — her most famous creation is a layered potato parfait, a meticulously crafted dish that takes 15 hours from start to finish.

An absolute authority on how to make spuds taste perfect in a myraid of guises, her mashed tips deliver a velvety smooth dish that looks far too delicious to be left on the side.

On her website, Poppy shares her “Mash-terclass” in how to achieve the perfect mashed potato, believing she has created the “smoothest, creamiest mash going.”

“There will be no excuses for lumpy, bland mashed potato ever again and I’ve shared with you all the tips and tricks I’ve learnt over the years below,” Poppy said, encouring home cooks to use just one classic kitchen tool to achieve the perfect consistency.

“My favourite thing about this method is that you don’t need expensive high-tech mashers or ricers to get that consistently smooth texture (although feel free to still use these if ya want), you simply need one classic kitchen tool – the humble sieve – to achieve unparalleled mashed potato that is lump-free and velvety smooth.”

She continues: “My technique may require a bit of effort but I promise you it delivers.”

How to make Poppy’s perfect mashed potato

To help us all enjoy smooth, creamy mash at home, Poppy has shared the following expert tips:

1. Cut your spuds into 2cm-thick rounds

Cutting potatoes into even-sized chunks ensures they cook at the same rate, preventing some pieces from becoming overcooked and mushy while others remain undercooked and firm. This is especially important for making mash as uneven pieces can lead to inconsistent textures.

2. Use a wide pan

Your pan must be big enough to let every spud cook evenly. Poppy said: “Cook in a wide, deep pan so your potato slices can fit into a single layer. If they’re overlapped the bottom slices will cook quicker than the ones on top.”

3. Start with cold water in your pan

Poppy recommends popping the spuds in cold water and bringing up the temperature when the potatoes are in it.

She explains: “Anything grown underground needs to start in cold water, and anything grown overground like your leafy greens can go straight into boiling water.”

4. Use salt and simmer

When boiling potatotes always be generous with the amount of salt in your water. “It should taste like the sea,” according to Poppy.

it is also important that the water doesn’t boil as keeping it to a simmer will “help potatoes cook more evenly”.

5. Always steam dry

“Steam drying” a potato means letting the cooked potatoes sit in the colander after draining, covered with clean towel, to let the remaining moisture evaporate off through steam.

A popular method used by professional chefs, Poppy said: “The steam makes the potatoes extra fluffy.”

6. Pass your potatoes through a sieve

The key to awesome mash is a soft and sumptious consistency. Passing potatoes through a sieve creates an ultra-smooth, lump-free mash by breaking them down evenly.

Poppy also explains that this technique prevents them from going all gloopy and releasing excess starch.

7. Add warm double cream

As the pièce de résistance for perfect mash, a little double cream gives it a velvety feel.

To make the most of this creamy addition, Poppy said; “When you add in double cream, make sure it is the same temp or hotter than your potatoes to aid with absorption.”