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Home Potato Recipes

Creamy Buttery Mashed Potato

By:Nagi
Published:4 Mar '20Updated:28 Oct '22
36 Comments
Recipe v Video v Dozer v

This is the creamy mashed potato you’ve seen smothered in sauces and gravies in hundreds of recipes on my site. Easy, buttery, perfectly seasoned, and impossible to resist eating it straight out of the pot, homemade mashed potato was never so simple to make and totally mouthwatering!

Serve with everything.

Hot Mashed Potato in a bowl, ready to be served

Mashed Potato

This is the mashed potato you’ve seen smothered in sauces and gravies in hundreds of recipes on my site.

It’s made an appearance alongside roasts and uncountable chicken recipes. It’s nestled on the side of plates with huge steaks dripping with garlic butter, it’s buried under a mound of meatballs drowning in delectable sauces.

You’ve seen fleeting glimpses of it in recipe videos, from grand holiday centrepieces like Roast Turkey, to quick midweek meals like Honey Garlic Pork Tenderloin and slow cooked comfort foods like the Fall Apart Beef Stroganoff Stew from last week.

I make it a lot, I eat it a lot and it makes an appearance at everything from midweek meals to holiday gatherings!

Close up of spoon scooping up Mashed Potato

What goes in homemade mashed potato

All you need is potatoes, salt, butter and milk OR cream (for a more luxurious finish). You don’t need to fuss with extra ingredients if you use the right technique for cooking!

What goes in Mashed Potato

The Potatoes

Floury and all rounder potatoes work best to achieve a fluffy yet creamy mash without fussing with potato ricers and other gadgets (this is, after all, the everyday mash you’re going to make all the time!)

  • Australia – the cheap dirt-brushed potatoes sold “everywhere” (called Sebago) are terrific all rounders to use for mashed potato

  • US: Russet

  • UK: Maris Piper


How to make the BEST homemade mashed potato!

It’s straightforward but there are are a few specific tips and steps:

  1. Cut potato into equal pieces;

  2. Boil in SALTED water – this will season the potatoes all the way through – until potato is very, very soft. It should virtually crumble when you jab it with a fork;

  3. Drain, return into pot and mash with butter and milk or cream;

  4. Mash until creamy and fluffy;

  5. Transfer to serving bowl and make swirls across the top….

  6. So you can drizzle with butter to take the mash totally over the top!!

How to make homemade Mashed Potato

Other flavours you can add to mashed potato

  • Cream cheese or sour cream – adds a bit of tang to the mash which isn’t to my personal taste, but feel free to add a dollop if you wish!

  • Garlic – mince one or two cloves and cook with melted butter before pouring into the mash

  • BACON bits – no further explanation needed!

  • Green onions – finely chop or slice

I always like to garnish with a bit of chopped parsley or chives, and drizzle with extra melted butter.

Drizzling butter over creamy mashed potato

What to serve with mashed potato

Well, everything. Anything!

Mash is made to be smothered in sauces and served alongside your favourite steak, roast chicken, a magnificent standing rib roast or a slow roasted pork with insane crackling.

It also loves to have a Salisbury Steak nestled on it before drowning in Mushroom Gravy, or to have a tumble of juicy Swedish Meatballs drowning in creamy gravy.

Here are some suggestions for more dishes that’s just crying out for a side of Mashed Potato!

Some easy midweek meals to serve with mash

Baked Chicken Breast with a side of Garlic Butter Rice with Kale on a white plate, ready to be eaten.
Oven Baked Chicken Breast
Honey Garlic Chicken Breast in a skillet, fresh off the stove
Honey Garlic Chicken Breast
Close up photo of Baked Fish with Lemon Cream Sauce in a white pan, fresh out of the oven
Baked Fish with Lemon Cream Sauce
Fork picking up Garlic Prawns
Garlic Prawns (Shrimp)
Oven baked Fish fingers on a tray, fresh out of the oven
Fish Fingers recipe
Close up of French Onion Smothered Pork Chops
French Onion Smothered Pork Chops
A fabulous quick midweek meal - juicy pan seared Chicken with Mushroom Gravy. recipetineats.com
Chicken with Mushroom Gravy
Close up of Creamy Peppercorn Sauce dripping down the side of steak
Steak with Creamy Peppercorn Sauce
Pouring gravy over roast chicken
CRISPY Herb Baked Chicken with Gravy (easy roast chicken!)
Close up of Brazilian Chickpea Curry in a bowl
Brazilian Coconut Chickpea Curry

Enjoy! – Nagi x


Watch how to make it

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Hot Mashed Potato in a bowl, ready to be served

Creamy Mashed Potato

Author: Nagi
Prep: 10 mins
Cook: 20 mins
Sides
Universal, Western
4.95 from 17 votes
Servings6
Tap or hover to scale
Print
Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)

Ingredients

  • 1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm/1” cubes (Preferably Sebago, Russet or Maris Piper, Note 1)
  • 1 tbsp salt (for cooking)

Flavourings:

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

Garnish:

  • Extra melted butter
  • Chives or parsley , chopped

Instructions

  • Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.
  • Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
  • Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
  • Add Flavourings then mash well, using milk to make it looser if desired.
  • DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
  • Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

MAKE AHEAD / KEEPING WARM - choose:

  • 30 minutes or less - Cover bowl tightly with cling wrap and keep in a warm place (like near the stove), will stay warm for 30 min. Gently stir before serving.
  • Up to 2 hours, over hot water - place bowl with mash over a pot of boiling hot water (turn stove on every now and then to keep water hot) or keep about 3 cm / 1" water gently simmering. Bowl should not touch water.
  • Up to 4 hours, slow cooker warm seeting - press baking paper/parchment paper onto potato surface, then cover tightly with foil. Keep in slow cooker on WARM setting (60C/140F or less).
  • Day before - use this recipe for Make Ahead Mashed Potatoes (uses a restaurant trick!)

Recipe Notes:

1. Potatoes - floury and all rounder potatoes work best:
  • Australia - the cheap dirt-brushed potatoes sold “everywhere” (called Sebago) are terrific all rounders
  • US: Russet ideal
  • UK: Maris Piper
2. Handheld beater or kitchen stand mixer - use with caution as beating potato activates starch which turns it gluey (it’s horrid!). Beating will make the mash smoother but a more dense creaminess. Will never be 100% smooth - potato will turn to glue first.
Ultra smooth mash - the only way to make mash 100% smooth is to push it through a sieve which is how restaurants do it,. It’s special equipment, and it’s a pain in the ass to do!
Ultra Creamy Paris Mash - see this recipe (it’s based on Guillaume’s famous recipe). It uses an insane amount of butter - and it's incredible!

Nutrition Information:

Calories: 208cal (10%)Carbohydrates: 29g (10%)Protein: 6g (12%)Fat: 8g (12%)Saturated Fat: 5g (31%)Cholesterol: 22mg (7%)Sodium: 320mg (14%)Potassium: 955mg (27%)Fiber: 6g (25%)Sugar: 1g (1%)Vitamin A: 259IU (5%)Vitamin C: 26mg (32%)Calcium: 86mg (9%)Iron: 7mg (39%)
Keywords: Creamy Mashed Potato, mashed potato
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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36 Comments

  1. Cha says

    December 25, 2021 at 6:22 pm

    5 stars
    Made this for Christmas Eve dinner and it was one of the favourites! Thanks Nagi!

    Reply
  2. Amy Morgan says

    November 27, 2021 at 2:31 am

    Great recipe!

    Reply
  3. Annisha Lewis says

    September 5, 2021 at 6:25 pm

    This is really the best mashed potato recipe I’ve ever made! I thought they 1/3 cup of milk wouldn’t be enough but it’s the perfect amount. Such a hit for my family.

    Reply
  4. Kristie Hawkins says

    July 19, 2021 at 7:48 pm

    5 stars
    Fantastic recipe. So easy to follow. Best mashed potatoes I’ve ever made. Will make again and again. Thank you.

    Reply
  5. Baz says

    May 5, 2021 at 5:33 pm

    Magi I’m doing this mash with beef burgundy yr recipe n it tastes delicious from test spoon

    Reply
  6. Anne Khamis says

    March 4, 2021 at 4:37 pm

    Hi Nagi , I loved the recipes and can’t wait to try a few but just a question about butter, not sure what brands are tasty for cooking or eating, can u please recommend any?

    Reply
  7. Tumelo ruth says

    February 28, 2021 at 12:13 pm

    5 stars
    This is simply yummy!

    Reply
  8. Janette says

    February 3, 2021 at 7:42 pm

    5 stars
    So delicious! I used this recipe for the mashed potato portion of shepherds pie and it worked out great (though I think I added more butter than I was supposed to — oops ;-). Prior to seeing your recipe I had made mashed potatoes with an electric mixer and couldn’t understand why it turned to glue! Your recipe nicely describes the reason. A question-what is the difference between using cold water versus hot water when you place the uncooked potato in the water? Thanks.

    Reply
  9. AMF says

    February 1, 2021 at 4:33 pm

    5 stars
    These were delicious, easy, and had great texture. I have tried many mashed potato recipes, but I think I may stick with this one from now on.

    Reply
  10. yasmine hatem says

    December 24, 2020 at 1:57 am

    I have just tried it and its AMAZING i love it

    Reply
  11. Darlene says

    November 2, 2020 at 6:46 am

    5 stars
    Another hit – delicious and easy to make! Good to know why potatoes would turn gluey when mixer was used.

    Reply
  12. Gigi says

    October 29, 2020 at 10:43 am

    5 stars
    Thanks for helping me overcome my gluey potato flops, Nagi. Your recipe Is simple and delicious.

    Reply
    • Martha says

      October 28, 2021 at 5:19 am

      5 stars
      Thank you very much for simple recipe. It was very yummy yummy taste! I cooked for my huby and he enjoyed alot.

      Reply
  13. adh says

    October 19, 2020 at 10:58 am

    5 stars
    I’ve made many versions of mashed potatoes over the years but this is the best. Keeps an excellent texture and potato flavor. I’ve made this recipe a handful of times and does not disappoint. Delicious!

    Reply
  14. Tara says

    July 28, 2020 at 4:43 am

    5 stars
    Hubby says it’s the best he’s had!

    Reply
  15. Lee says

    July 13, 2020 at 12:16 pm

    I’ve been cooking for a long time now and just recently i read add a splash of olive oil to the mash it makes a huge improvement to the mash. give it a go

    Reply
  16. Doris says

    April 29, 2020 at 12:18 pm

    5 stars
    Made this tonight paired it with your Braised Beef short Ribs in Wine Sauce. Deliciously sinful…my kids loved it

    Reply
  17. Leslie Cazinha says

    March 11, 2020 at 4:01 pm

    5 stars
    The best mash potatoes was made, I also bought a potato river cause you said something about using a sleeve and I thought about a ricer, glad I did it made a huge difference.Thanks Nagi.

    Reply
    • Nagi says

      March 12, 2020 at 9:25 am

      It makes life SO much easier doesn’t it Leslie! I’m so glad you enjoyed this recipe ❤️

      Reply
  18. joe cordey says

    March 10, 2020 at 1:41 am

    5 stars
    Making this with Greek grilled chicken sounds like a very easy recipe especially when I’m fairly new to cooking for a 21 year old hahaha

    Reply
    • Nagi says

      March 10, 2020 at 6:38 am

      You’ve got this Joe!!!

      Reply
  19. Andrew M. says

    March 5, 2020 at 8:11 pm

    The secret to great mash is a potato ricer. Not the most versatile piece of kitchen equipment but gets plenty of use anyway. I use Royal Blue potatoes which work well.

    Reply
    • Nagi says

      March 6, 2020 at 12:58 pm

      Totally agree Andrew (and loads of butter 😉 ) N x

      Reply
  20. Julie K says

    March 5, 2020 at 2:24 am

    Just how I make everyday mash too, although since I started using half & half at Thansgiving I really can’t go back to plain old 1%. Sorry waistline! Sometimes I will throw a couple of cloves of garlic into the water as I am cooking the potatoes to give it a little something. They blend right in when you mash!

    Reply
    • Julie K says

      March 5, 2020 at 2:25 am

      I don’t know why it says 4 stars, this is 5 stars for sure!

      Reply
    • Nagi says

      March 5, 2020 at 3:59 pm

      Yum! Sounds divine Julie! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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