Creamy Mashed Potato
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6
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Calories
208 kcal
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Course
Side Dish
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Cuisine
American, International
Creamy Mashed Potato
Description
The recipe starts with peeled potatoes cut into chunks and boiled until very soft to ensure a smooth mash. After draining, they are returned to the pot briefly to evaporate excess moisture. Butter and warm milk are incorporated gradually while mashing by hand or using a mixer carefully to avoid gluey texture. The use of floury or all-purpose potatoes helps achieve the right texture without becoming dense or sticky.
Chopped chives or parsley sprinkled on the finished mash contribute color and a mild herbal freshness. The mash can be swirled attractively in a serving bowl and finished with melted butter to enhance creaminess and presentation.
For keep warm, the mash can be covered and left near a stove for about 30 minutes without drying out. Careful mixing avoids starch over-activation that causes undesirable glue-like textures. While ultra-premium restaurant style mashed potatoes exist, this recipe balances practicality with smooth texture suitable for home cooking.
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 butter chopped, unsalted
- 1/2 cup milk , preferably warmed
- 1/2 tsp salt
Garnish:
- butter melted, extra
- chives chopped, or parsley
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!)
Notes
- Floury potatoes such as Sebago, Russet, or Maris Piper yield the best texture for mashing.
- Avoid using beaters or food processors excessively to prevent gluey, dense mashed potatoes.
- To keep the mash warm up to 30 minutes, cover tightly with cling wrap and keep near stove heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208cal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 320mg | 13% |
| Potassium | 955mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 26mg | 29% |
| Calcium | 86mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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