Creamy Mashed Potatoes
These creamy mashed potatoes are smooth, buttery, and rich without being heavy. Using floury potatoes and steam-drying them before mashing gives you a fluffy, lump-free side dish that works with roasts, stews, and holiday meals.
Servings4 Portions
Prep Time20 Mins
Cook Time20 Mins
Difficulty
Easy
Ingredients
4
- floury potatoes, cut into chunks1 kg
- salted butter65 g
- whole milk50 ml
- salt1 tbsp
- black pepper0.3 tsp
Step-by-Step Instructions
01
Place the potato chunks in a large saucepan and cover with cold water. Add the salt, bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a knife. Drain thoroughly, return the potatoes to the hot pan, and let them steam-dry for 5 minutes.
02
For the smoothest texture, press the hot potatoes through a potato ricer into a large bowl. If you do not have a ricer, mash them well with a potato masher, then press the mash through a fine sieve to remove any remaining lumps.
03
Add the butter, whole milk, and black pepper to the hot potatoes. Beat gently with a wooden spoon or spatula until the butter melts and the mash becomes smooth and creamy. Add a little extra milk if you prefer a looser texture. Serve hot with a small knob of butter melting on top, if desired.
Chef's Tips
Use floury potatoes such as Maris Piper, King Edward, or Russets for the fluffiest mash. Avoid overworking the potatoes once the milk and butter are added, as too much mixing can make them gluey. For make-ahead mashed potatoes, cool, cover, and refrigerate for up to 2 days; reheat gently with a splash of milk.
