Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This creamy mashed potato recipe delivers smooth, buttery, and fluffy potatoes perfect as a comforting side dish. Using waxy or starchy potatoes like Sebago, Russet, or Maris Piper, this classic preparation involves boiling, mashing with butter and warmed milk, and finishing with fresh herbs to add brightness. The recipe includes tips for achieving ideal texture without overworking the potatoes and suggestions to keep the mash warm ahead of serving.

Ingredients

Potatoes

  • 1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm / 1-inch cubes (preferably Sebago, Russet, or Maris Piper)

Cooking

  • 1 tbsp salt (for cooking water)

For Mashing

  • 60 g / 4 tbsp unsalted butter, chopped
  • 1/2 cup milk, preferably warmed
  • 1/2 tsp salt

To Serve

  • Extra melted butter
  • Chives or parsley, chopped

Instructions

  1. Prepare Potatoes: Place the peeled and cubed potatoes into a large pot and add 1 tablespoon of salt. Cover with water so that it is approximately 10 cm (4 inches) above the potatoes to ensure even cooking.
  2. Cook Potatoes: Bring the water to a boil over high heat. Once boiling, reduce the heat to maintain a rapid simmer and cook the potatoes for about 15 minutes or until very soft when tested with a fork—potatoes should easily fall apart.
  3. Drain and Evaporate: Drain the potatoes thoroughly and return them to the pot. Leave them in the pot for 1 minute, shaking occasionally to help evaporate any excess water which prevents soggy mash.
  4. Add Flavorings and Mash: Add the chopped unsalted butter, warmed milk, and 1/2 teaspoon salt to the potatoes. Mash well to combine. If you prefer a looser consistency, add a little more milk while mashing.
  5. Mash Carefully: Avoid using beaters, stick blenders, food processors, or blenders to prevent gummy or gluey potatoes. You may pulse gently with a stand or handheld mixer but stop as soon as the potatoes are creamy and smooth.
  6. Finish and Serve: Transfer the mashed potatoes into a serving bowl. Create attractive swirls on the surface, drizzle extra melted butter on top, and sprinkle with chopped chives or parsley before serving.
  7. Make Ahead and Keep Warm: For keeping warm up to 30 minutes, cover the bowl tightly with cling wrap and place in a warm spot. For up to 2 hours, place the bowl over a pot of gently simmering water without the bowl touching the water to maintain warmth. For up to 4 hours, cover the surface of the potatoes with baking/parchment paper and foil, then keep warm in a slow cooker set to WARM (60°C/140°F or less). For make-ahead instructions beyond this, follow specialized make-ahead mashed potato methods.

Notes

  • Use starchy or all-purpose potatoes like Russet, Sebago, or Maris Piper for fluffier mash.
  • Warming the milk before adding helps keep the mash hot and smooth.
  • Do not overmix potatoes to avoid a gluey texture.
  • Butter can be adjusted to taste for richness.
  • Fresh herbs such as chives or parsley add a fresh finish and color contrast.
  • Proper draining and evaporation steps prevent watery mashed potatoes.
  • Keep mashed potatoes warm using a gentle heat source or slow cooker as described to maintain texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: British / American

Find it online: https://saraflavors.com/creamy-mashed-potatoes-recipe/