A delicious recipe from Brian McDermott on Today with Claire Byrne on RTÉ Radio 1.


Rule number one for the perfect mash is it must have cream, milk and butter. The next step is to make sure the potatoes are perfectly cooked – that means until they are soft. Then drained to fully remove excess water.

Returning the drained potatoes to the stove for a minute will further dry out the potatoes prior to mashing them and help ensure you get the perfect mash, every time.

Serves: 4

  • 1 kg potatoes
  • 100ml milk
  • 75g cream
  • 50g butter
  • pinch ground white
  • Pinch Salt
  • Pinch nutmeg


  1. Wash and peel the potatoes, then cook in boiling water until soft. Drain the cooking water off and return potatoes to the heat for a minute to allow any remaining moisture to evaporate.
  2. In a separate saucepan heat the milk, cream and butter until the butter is melted.
  3. Season the potatoes with white ground pepper, salt and nutmeg then mash.
  4. When the potatoes are mashed add in the liquid and return the potatoes to the heat. Keep mashing constantly until you have no lumps.
  5. You should have a creamy smooth mash.

Brian's top tip:

Add some grated cheese for a cheesy mash