Morgan Hipworth reveals secret to cooking perfect mashed potatoes every time

A professional cook has revealed his unusual trick for creating the perfect creamy, mashed potatoes every time.

Morgan Hipworth, the founder of Melbourne business Bistro Morgan Bakehouse, shared his simple four-ingredient recipe where he used potatoes, butter, sea salt and – most surprisingly – boiling milk to make the side dish. 

‘I hate lumpy mash potato with a passion so here’s a recipe for perfect smooth and creamy mash every time,’ the 19-year-old said in his TikTok video.

‘I promise you this will be the smoothest mash you’ve ever had.’ 

Home cook Morgan Hipworth (pictured) has revealed his secret trick to creating the perfect creamy, mashed potatoes every time

The 19-year-old shared his simple four-ingredient recipe

Home cook Morgan Hipworth (pictured) has revealed his secret trick to creating the perfect creamy, mashed potatoes every time

How to make Morgan Hipworth’s perfect mashed potatoes 

INGREDIENTS 

500g potatoes

100g butter

100g boiling full cream milk

Sea salt to taste

METHOD

Peel and cut the potatoes into large chunks. Cooked them in a pot seasoned with a generous amount of sea salt. 

Drain the potatoes and pass through a potato ricer. Return the mashed potatoes to low heat, and stir for five minutes. 

In a different pot, pour in milk and bring to boil. Slowly add to the potato mixture, along with butter.

Stir until the potatoes are light and fluffy. Season with extra salt if needed.

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He started by peeling and cutting the potatoes into large chunks. Morgan then cooked the spuds in a pot seasoned with a generous amount of sea salt.

‘Boil in water as salty as the sea until the potatoes are tender,’ he said. 

‘Drain the potatoes and pass through a potato ricer.’

If you prefer smooth potatoes, pushing them through a potato ricer or a sieve will remove all traces of fine lumps.

He started by peeling and cutting the potatoes into large chunks. Morgan then cooked the spuds in a pot seasoned with a generous amount of sea salt

Boil in water until the potatoes are tender

He started by peeling and cutting the potatoes into large chunks. Morgan then cooked the spuds in a pot seasoned with a generous amount of sea salt

Push the potatoes through a potato ricer to remove all traces of fine lumps

In a different pot, he heated up full cream milk until it's hot. Boiling the milk creates a beautifully creamy mash and fluffy consistency

Push the potatoes through a potato ricer to remove all traces of fine lumps. In a different pot, he heated up full cream milk until it’s hot. Boiling the milk creates a beautifully creamy mash and fluffy consistency

Return the mashed potatoes to low heat, and stir for five minutes. 

In a different pot, he heated up full cream milk until it’s hot. Boiling the milk creates a beautifully creamy mash and fluffy consistency. Pouring cold milk straight out of the fridge can cool down the hot potatoes.

‘Bring your milk to the boil and slowly add to the potato mixture, along with butter,’ he said.

‘Stir until your potatoes are light and fluffy.’

Morgan added: ‘Taste your mash before serving and season with extra salt if needed. You can also add any of your favourite herbs.’ 

The video has since been viewed more than 99,000 times, with dozens saying they are keen to try out the recipe at home.

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