Creamy Mashed Potato (Printable Version)
Velvety smooth, buttery potatoes that are perfect for weeknight dinners or holiday gatherings with minimal effort.
# Everything You’ll Need:
→ Potatoes
01 -
1.5 kg potatoes (Sebago, Russet or Maris Piper), peeled and cut into 2.5 cm cubes
02 -
1 tablespoon salt (for cooking water)
→ Flavourings
03 -
60 g unsalted butter, chopped
04 -
120 ml warm milk
05 -
1/2 teaspoon salt
→ Garnish
06 -
Extra melted butter for drizzling
07 -
Fresh chives or parsley, chopped
# Steps to Cook:
01 -
Place potato cubes in a large pot with 1 tablespoon salt. Add water until it's 10 cm above potatoes.
02 -
Bring to a boil over high heat then reduce to a rapid simmer. Cook for 15 minutes or until potatoes are very soft and fall apart when pierced with a fork.
03 -
Drain potatoes thoroughly and return to the hot pot. Let stand for 1 minute, shaking occasionally to evaporate excess moisture.
04 -
Add butter, warm milk, and salt to the potatoes. Mash thoroughly by hand, adding more milk if desired for a looser consistency.
05 -
Do not use food processors, blenders, or stick blenders as they will make the potatoes gluey. If using mixers, pulse very carefully and stop once creamy.
06 -
Transfer to a serving bowl, create decorative swirls on top, drizzle with melted butter and sprinkle with chopped chives or parsley.
# Extra Suggestions:
01 -
For keeping warm (up to 30 minutes): Cover bowl tightly with cling wrap and keep in a warm place.
02 -
For keeping warm (up to 2 hours): Place bowl over a pot of hot water, ensuring bowl doesn't touch water.
03 -
For keeping warm (up to 4 hours): Press parchment paper onto potato surface, cover with foil, and place in slow cooker on WARM setting (60°C or less).
04 -
For make-ahead preparation: Prepare the day before using the Make Ahead Mashed Potatoes method.