Chef Poppy O'Toole, known online as Poppy Cooks, has shared her top tips for achieving lump-free, perfectly creamy mashed potato. In partnership with potato brand Nanna Tate, she recommends an ingredient often overlooked in favour of milk: crème fraîche.
According to O'Toole, adding crème fraîche alongside butter brings a slight tartness that enhances the overall flavour. She suggests mixing it with chopped herbs such as chives or parsley and seasoning generously with salt. For those watching their waistline, she notes that lighter versions of crème fraîche are available, though she personally prefers the full-fat variety.
To avoid lumps, the chef advises boiling potatoes for 15 to 20 minutes, longer than is typical, until they are almost falling apart. After draining, she lets them steam dry for around ten minutes, ensuring excess moisture is removed. 'You don't want a lot of liquid in your mash,' she explained, 'because otherwise it loses its integrity and becomes a purée.'
Instead of using a masher, O'Toole pushes the potatoes through a fine sieve for an ultra-smooth result. While she admits this is a tedious step, it guarantees a beautiful, lump-free texture. She also recommends slicing peeled potatoes into 1cm rounds rather than quarters, helping them cook more evenly and absorb less water.
For a rich flavour, O'Toole uses a generous amount of butter: around 100–150g for four potatoes. She describes her style as 'heavy' on butter and cream, which contributes to the indulgent result.
