Creamy Buttery Mashed Potato

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.

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!

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!

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!!

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.

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

Oven Baked Chicken Breast

Honey Garlic Chicken Breast

Baked Fish with Lemon Cream Sauce

Garlic Prawns (Shrimp)

Fish Fingers recipe

French Onion Smothered Pork Chops

Chicken with Mushroom Gravy

Steak with Creamy Peppercorn Sauce

CRISPY Herb Baked Chicken with Gravy (easy roast chicken!)

Brazilian Coconut Chickpea Curry

Enjoy! – Nagi x

Watch how to make it

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Creamy Mashed Potato

Author: Nagi

Prep: 10 mins

Cook: 20 mins

Sides

Universal, Western

5 from 16 votes

Servings6

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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

CupsMetric

• ▢ 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
• ▢ 1/3 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

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I was calling and calling him and he didn’t come…..then I turned around and saw THIS: