Creamy Buttery Mashed Potato Recipe
Creamy and buttery, these mashed potatoes offer a luxurious texture and rich flavor that make them an irresistible side dish. Their smooth, comforting taste is the perfect complement to any meal, bringing warmth and satisfaction to the table.
Ingredients and Preparation Essentials
Primary Ingredients Overview
The key components of this dish are potatoes, butter, milk, and salt. Together, these ingredients create a rich and creamy texture that’s both satisfying and flavorful. Butter adds a decadent richness, milk helps achieve a smooth blend, and salt enhances the natural taste of the potatoes.
Choosing the Right Potatoes
For the best results, choose starchy potato varieties like Sebago, Russet, or Maris Piper. These types yield fluffy, smooth mashed potatoes, as they break down easily when cooked and absorb butter and milk beautifully.
Flavoring Tips
Select high-quality, unsalted butter for a rich taste, and use warmed milk to prevent cooling the potatoes during mashing. Warm milk blends better, resulting in a smoother, silkier texture.
Step-by-Step Instructions for Perfect Mashed Potatoes
Boiling the Potatoes
Place diced potatoes in a large pot, add salt, and cover with water. Bring to a boil, then reduce to a simmer and cook until they’re fork-tender. This process ensures that the potatoes are evenly cooked and soft, making them easier to mash.
Mashing and Adding Flavor
Drain the potatoes well and return them to the pot to dry out briefly. Then, add butter, warm milk, and additional salt if desired. Mash until the potatoes reach a smooth, creamy consistency. Adjust the milk quantity to achieve your preferred texture, whether it’s thicker or looser.
Avoiding Gluey Potatoes
Avoid using electric mixers or food processors, as they can turn the potatoes gluey. If you choose to use a stand mixer, pulse gently and stop as soon as they’re creamy. This technique preserves the ideal texture, preventing them from becoming too sticky.
Recipe Tips
Achieving the Perfect Consistency: Add more or less milk based on how you like your mashed potatoes—looser for a creamier texture, or thicker for a heartier consistency.
Enhancing the Flavor: Try adding roasted garlic, a splash of cream, or fresh herbs to personalize the flavor.
Keeping the Potatoes Warm: To keep them warm, cover the serving bowl with cling wrap and set it in a warm spot for up to 30 minutes. For longer periods, place the bowl over hot water or use a slow cooker on the WARM setting.
What to Serve With This Recipe
Ideal Main Courses
These mashed potatoes pair beautifully with roasted meats, such as turkey, ham, or beef. They also work well with grilled fish or a savory vegetable dish, creating a well-rounded meal.
Other Complementary Side Dishes
Serve alongside roasted vegetables, green beans, or gravy to enhance the meal. These mashed potatoes fit right in with any holiday spread or Sunday dinner lineup.
Frequently Asked Questions
Can I Use a Different Type of Potato?
Different potatoes produce varying textures. Waxy potatoes will be creamier but less fluffy, while starchy varieties yield a lighter, fluffier mash.
How Can I Make These Ahead of Time?
Prepare the mashed potatoes in advance and store them in the fridge. Reheat gently to maintain their creamy texture.
What’s the Best Way to Reheat Mashed Potatoes?
Reheat in the oven or on the stovetop with a splash of milk or butter. Stir occasionally to keep them smooth.
Customizing for Special Occasions
Adding Extra Flavor for Holidays
For a festive twist, enhance the mashed potatoes with truffle oil, roasted garlic, or grated parmesan. These additions create a richer, more indulgent flavor perfect for holiday meals.
Garnishing Tips
Garnish with a drizzle of melted butter, fresh herbs, or even edible flowers for a polished presentation. This simple touch makes the dish visually appealing and adds a touch of elegance.
This creamy and buttery mashed potato recipe is an easy yet delicious addition to any meal. Its versatility makes it ideal for both weeknight dinners and holiday gatherings, adding a comforting taste that’s sure to please.
Ingredients
1.5 kg / 3 lb potatoes, peeled and diced into 2.5cm (1-inch) cubes (preferably Sebago, Russet, or Maris Piper)
1 tbsp salt (for boiling)
For Flavoring:
60g / 4 tbsp unsalted butter, cut into pieces
1/2 cup milk, ideally warmed
1/2 tsp salt
For Garnish:
Extra melted butter, for drizzling
Chopped chives or parsley
Instructions
Place the potatoes in a large pot and add 1 tablespoon of salt. Pour enough water into the pot to cover the potatoes by about 10 cm (4 inches).
Bring the pot to a boil over high heat, then lower the temperature to maintain a rapid simmer. Allow the potatoes to cook for about 15 minutes, or until they’re exceptionally tender and fall apart easily when pierced with a fork.
Drain the potatoes thoroughly, then return them to the pot. Let them sit for about a minute, shaking the pot intermittently to help any remaining water evaporate.
Add the butter, warm milk, and salt, then mash until smooth and creamy. Adjust the milk to reach your preferred consistency.
Important Note: Avoid using electric mixers or food processors, as these can make the potatoes gluey. If using a stand mixer or handheld mixer, pulse gently and stop as soon as the potatoes are creamy.
Transfer the mashed potatoes to a serving dish, creating decorative swirls on the surface. Drizzle melted butter over the top and sprinkle with chopped chives or parsley for garnish. Serve hot and enjoy!
Keeping Warm Options:
For up to 30 minutes: Cover the serving bowl tightly with cling wrap and place it in a warm spot, like near the stove. Stir gently before serving.
For up to 2 hours: Place the bowl over a pot of hot water, keeping about 3 cm (1 inch) of water simmering below it. Make sure the bowl doesn’t touch the water. Reheat the water occasionally to maintain warmth.
For up to 4 hours: Place mashed potatoes in a slow cooker set to WARM (60°C / 140°F or below). Press parchment paper directly onto the surface, cover tightly with foil, and keep on the warm setting.
Day Ahead: For best results, follow a make-ahead mashed potato recipe, which includes a restaurant technique for reheating.
Creamy Buttery Mashed Potato Recipe
Ingredients
- 1.5 kg / 3 lb potatoes peeled and diced into 2.5cm (1-inch) cubes (preferably Sebago, Russet, or Maris Piper)
- 1 tbsp salt for boiling
For Flavoring:
- 60 g / 4 tbsp unsalted butter cut into pieces
- 1/2 cup milk ideally warmed
- 1/2 tsp salt
For Garnish:
- Extra melted butter for drizzling
- Chopped chives or parsley
Instructions
- Place the potatoes in a large pot and add 1 tablespoon of salt. Pour enough water into the pot to cover the potatoes by about 10 cm (4 inches).
- Bring the pot to a boil over high heat, then lower the temperature to maintain a rapid simmer. Allow the potatoes to cook for about 15 minutes, or until they’re exceptionally tender and fall apart easily when pierced with a fork.
- Drain the potatoes thoroughly, then return them to the pot. Let them sit for about a minute, shaking the pot intermittently to help any remaining water evaporate.
- Add the butter, warm milk, and salt, then mash until smooth and creamy. Adjust the milk to reach your preferred consistency.
- Important Note: Avoid using electric mixers or food processors, as these can make the potatoes gluey. If using a stand mixer or handheld mixer, pulse gently and stop as soon as the potatoes are creamy.
- Transfer the mashed potatoes to a serving dish, creating decorative swirls on the surface. Drizzle melted butter over the top and sprinkle with chopped chives or parsley for garnish. Serve hot and enjoy!
Keeping Warm Options:
- For up to 30 minutes: Cover the serving bowl tightly with cling wrap and place it in a warm spot, like near the stove. Stir gently before serving.
- For up to 2 hours: Place the bowl over a pot of hot water, keeping about 3 cm (1 inch) of water simmering below it. Make sure the bowl doesn’t touch the water. Reheat the water occasionally to maintain warmth.
- For up to 4 hours: Place mashed potatoes in a slow cooker set to WARM (60°C / 140°F or below). Press parchment paper directly onto the surface, cover tightly with foil, and keep on the warm setting.
- Day Ahead: For best results, follow a make-ahead mashed potato recipe, which includes a restaurant technique for reheating.
Notes
-
Potatoes – Floury or all-purpose potatoes work best:
- Australia: Sebago (dirt-brushed potatoes, commonly available)
- US: Russet
- UK: Maris Piper
- Handheld Beater or Stand Mixer – Use with caution, as beating activates starch, which can make potatoes gluey. It creates a smoother, denser creaminess, but over-beating will ruin the texture.
- Ultra-Smooth Mash – For a perfectly smooth texture, push potatoes through a sieve as done in restaurants. This requires special equipment and is labor-intensive.
- Ultra-Creamy Paris Mash – Try this indulgent recipe inspired by Guillaume’s famous version, which uses a generous amount of butter for an exceptionally rich and creamy result!