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Creamy mashed potato mixed with butter and cream
Silky and creamy mashed potato, garnished with fresh parsley

Creamy Mashed Potato

Author: Flavelo
Recipes Side Dishes
Perfect mash is not luck, but the meeting of the right technique and ingredients. Our goal is to transform the starch content of the potato into a creamy emulsion with butter and milk, without damaging the cell walls too much. This separates silky mash from gluey paste. Essential for this are floury potatoes high in starch and gentle mashing.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Potato ricer or masher - hand blenders are strictly FORBIDDEN!
  • Large pot
  • Whisk or wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash the potatoes and boil them in their skins in salted water until soft. They are ready when they slide off a fork by themselves.

Tip: Boiling in skins protects the potato from soaking up water. Watery potatoes make watery mash.
2 ✓

Drain, peel whilst still hot, then return to the empty pot on low heat for 1-2 minutes to let the remaining steam escape.

Tip: 'Drying' is the secret step. The less water remains in the potato, the more butter and milk it can absorb.
3 ✓

Pass through a potato ricer. Add the cold butter cubes and mix until melted.

Tip: The fat from the cold butter coats the starch granules, so they don't stick together, and the mash becomes silkier.
4 ✓

Heat the milk (do not boil, just steaming). Gradually pour into the potato whilst mixing loosely with a whisk.

Tip: Hot milk helps maintain the temperature of the mash and prevents starch retrogradation.
5 ✓

Season with salt, white pepper, and nutmeg. Whisk until fluffy, but don't overdo it!

Tip: The earthy taste of nutmeg adds depth to the sweetness of the potato and milk.

Recipe FAQ

Why did the mash become gluey/sticky?
Over-mixing or using a hand blender damaged the cell walls, and the released starch formed a 'glue'.
Can it be made in advance?
It is best fresh. If you must, keep it warm over a bain-marie, pour a little milk on top to prevent a skin forming.

Ingredients

  • 1 kg Potatoes (floury variety, e.g. Maris Piper)
  • 200 ml Milk (whole, 3.5% fat)
  • 100 g Butter (cold, cubed)
  • 1.5 tsp Salt
  • 1 pinch White pepper (so the mash isn't speckled)
  • 1 pinch Nutmeg (freshly grated)