Creamy Buttery Mashed Potato Recipe
Velvety and rich, these creamy mashed potatoes are the perfect addition to any meal, offering a warm, buttery flavor that brings comfort and satisfaction to the table.
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Servings: 6
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!