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This is the kind of mashed potato that dreams are made of, the ultimate comfort food that feels like a warm hug from the inside out. It’s the creamy, buttery foundation you’ve seen cradling juicy steaks and soaking up every last drop of rich, savory gravy. Honestly, it’s a side dish that so often, quietly, becomes the star of the entire plate.
Why This Simple Dish Feels So Special
There’s a certain magic in transforming a few humble ingredients into something truly sublime. It’s not about fancy techniques or a long list of components; it’s about the care you put in. The result is a bowl of pure, unadulterated comfort that has the power to turn an ordinary Tuesday dinner into a small celebration.
This particular recipe is your new go-to, the one you’ll rely on for everything from a quick weeknight meal to the most festive holiday feast. It’s deceptively simple, yet the payoff is absolutely enormous. You might just find yourself sneaking spoonfuls straight from the pot before it even reaches the table.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step toward mashed potato perfection. You don’t need much, but what you do use, matters. Here’s your simple shopping list for a truly unforgettable result.
- 1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm/1” cubes (Preferably Sebago, Russet or Maris Piper)
- 1 tbsp salt (for cooking)
- 60g / 4 tbsp unsalted butter, chopped
- 1/2 cup milk, preferably warmed
- 1/2 tsp salt
- Extra melted butter for drizzling
- Chives or parsley, chopped for garnish
The Heart of the Matter: Choosing Your Potatoes
Not all potatoes are created equal, especially when it comes to mashing. You want a potato that will break down beautifully, absorbing the butter and cream to become fluffy and light, not gluey or waxy. It’s the single most important decision you’ll make for your mash.
Floury or all-rounder potatoes are your best friends here. In Australia, look for the ubiquitous Sebago potato. In the US, Russets are the gold standard, and in the UK, Maris Pipers are your perfect match. These varieties have a high starch content, which is the secret to that cloud-like, creamy texture we’re chasing.
How to make Creamy Buttery Mashed Potato?
The journey to creamy, buttery bliss is a straightforward one, but a few key details make all the difference. Follow these steps, and you’ll achieve mashed potato nirvana, every single time.
Preparing the Potatoes
Start by peeling your potatoes and cutting them into evenly sized cubes, about an inch or so. This isn’t just about making them cook faster; it’s about ensuring they all become tender at the very same time. Consistency here is the first secret to a lump-free, perfectly smooth mash.
The Boiling Process
Place your potato cubes into a large pot and add a full tablespoon of salt to the water. Don’t be shy with the salt—this is your chance to season the potatoes from the inside out. Cook them until they are incredibly soft, practically falling apart when you poke them with a fork.
Draining and Drying
Once the potatoes are perfectly tender, drain them completely and then return them to the hot pot. Let them sit over the residual heat for a minute, giving the pot a little shake now and then. This crucial step helps evaporate any excess surface moisture, which means your mash won’t be watery.
The Mashing and Enriching
Now for the good part! Add your chopped butter and the half teaspoon of salt to the hot, dry potatoes. Begin mashing, then gradually pour in the warmed milk. Mash everything together until it’s gloriously smooth, creamy, and fluffy. If you like a looser consistency, just add a touch more milk.
The Final Presentation
Transfer your beautiful, cloud-like creation to a serving bowl. Use a spoon to create lovely, swooping swirls across the top—these little valleys are perfect for catching the final drizzle of melted butter. A sprinkle of fresh chives or parsley adds a pop of color and a hint of freshness.
What’s the Best Way to Mash Without Special Tools?
You absolutely do not need a fancy potato ricer or a food mill to achieve sublime mashed potatoes. A standard, old-fashioned potato masher works wonders, and it gives you a bit more control over the final texture. The goal is to be gentle yet thorough, breaking down the potatoes without overworking them into a sticky paste.
Whatever you do, resist the urge to use a food processor, stick blender, or stand mixer for too long. These appliances can quickly turn your fluffy masterpiece into a gummy, glue-like substance. If you must use a hand mixer, pulse it on the lowest setting for the briefest possible time, just until the lumps are gone.
Tips
Warming your milk before adding it is a small step with a big impact. Cold milk can cool the potatoes down and sometimes make them absorb the liquid less readily, while warm milk blends in seamlessly, contributing to a smoother, hotter final dish.
Be generous with your butter, and don’t be afraid to let a little extra melted butter pool on top before serving. It’s a simple indulgence that makes the dish feel truly celebratory. For an even richer version, you can substitute the milk with warm cream, creating a truly decadent experience.
When you’re cooking the potatoes, make sure they are completely submerged in well-salted water. This isn’t just for boiling; it’s for seasoning. The potatoes will absorb that salted water, ensuring every single bite is perfectly seasoned, from the first spoonful to the very last.
How Can I Make This Dish Ahead of Time?
Life gets busy, and preparing parts of a meal in advance can be a lifesaver. For mashed potatoes, you have a few brilliant options. If you’re serving within 30 minutes, simply cover the bowl tightly with cling wrap and keep it in a warm spot near the stove—it will hold its heat and texture beautifully.
For longer holds, up to a couple of hours, you can place the bowl of mash over a pot of gently simmering water, making sure the bowl doesn’t touch the water. This creates a gentle, steamy environment that keeps the potatoes warm and perfect. For the ultimate make-ahead solution, there are restaurant tricks involving pressing parchment paper directly onto the surface to prevent a skin from forming.
What Are the Best Dishes to Serve This With?
The real question might be, what *can’t* you serve with creamy buttery mashed potatoes? They are the ultimate supporting actor, ready to shine alongside so many main courses. They are practically begging to be smothered in a rich, brown gravy or a creamy mushroom sauce.
Think of a magnificent, slow-roasted pork shoulder with incredible crackling, or a simple, juicy roast chicken. They are the perfect bed for saucy meatballs, a classic Salisbury steak, or a beautifully cooked steak dripping with garlic herb butter. Honestly, they complete the plate, making any meal feel just a little bit more like home.
Creamy Buttery Mashed Potato Recipe
Description
This is the creamy mashed potato you’ve seen smothered in sauces and gravies in hundreds of recipes on my site. Easy, buttery, perfectly seasoned, and impossible to resist eating it straight out of the pot—homemade mashed potato was never so simple to make and totally mouthwatering! Serve with everything.
ingredients
Garnish (optional)
Instructions
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Place peeled and cubed potatoes in a large pot with 1 tbsp salt. Add cold water until it’s about 10cm / 4” above the potatoes.
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Bring to a boil over high heat, then reduce heat to maintain a rapid simmer. Cook for about 15 minutes or until potatoes are very soft—they should fall apart when poked with a fork.
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Drain well, then return potatoes to the pot. Let sit for 1 minute, shaking the pot occasionally to help evaporate excess moisture.
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Add butter, warm milk, and ½ tsp salt. Mash until creamy and fluffy using a potato masher or fork.DO NOT use a beater, stick blender, food processor, or blender—these can make the mash gluey.
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Transfer to a serving bowl, create swirls on top, and drizzle with extra melted butter. Sprinkle with chopped chives or parsley before serving.
Nutrition Facts
Servings 6
Serving Size 1 serving (approx. 250g)
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 25mg9%
- Sodium 480mg20%
- Potassium 520mg15%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 4g8%
- Calcium 6 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Potato types: Use floury or all-purpose potatoes like Russet (US), Maris Piper (UK), or Sebago (Australia) for best texture.
- Make ahead: For longer storage, try the Make Ahead Mashed Potatoes version using a restaurant trick!
- Keep warm: Cover tightly and keep near the stove for up to 30 minutes, or use a slow cooker on WARM for up to 4 hours.
- Flavor boosters: Add roasted garlic, bacon bits, sour cream, or green onions for extra flair!
Frequently Asked Questions
Can I make mashed potatoes ahead of time?
Yes! For best results, use the make-ahead version with a splash of cream and store in the fridge. Reheat gently on the stovetop or in a slow cooker.
Why are my mashed potatoes gluey?
Overworking the potatoes with a blender or food processor releases too much starch. Stick to a potato masher or fork for fluffy, creamy results.