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–+ servings

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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. Add the butter, warm milk, and salt, then mash until smooth and creamy. Adjust the milk to reach your preferred consistency.
  5. 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.
  6. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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!

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