Roosters – The perfect mash potato!


  • Peel the potatoes and cut them into even-sized chunks.
  • Put in a pan, cover with water and add a large pinch of salt. Bring to a boil then lower the heat and simmer for 10-15 minutes until the potatoes are soft when pierced with the point of a knife.
  • Drain well, keep covered and allow sit for 5 minutes for the potatoes to dry off a little.
  • Pass the potatoes through a potato ricer or mash well until lump free and smooth.
  • Heat the milk and butter together until the butter has melted and add to the potatoes. Add a little more milk if needed to make a soft mash. Check the seasoning and adjust if necessary. Serve hot with a generous knob of butter melting on top.


  • 1.5kg of Keogh’s Rooster Potatoes
  • 100ml of milk
  • 75g of butter
  • Salt and freshly ground pepper