• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • Home
  • Recipe Index
    • Browse all categories
    • Asian
    • Dinner
    • Soups
    • Big Batch
    • 20 Minute Meals
    • Skinny Recipes
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sides
    • Jams, Sauces and Dips
    • Seasonal & Holiday
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Contact
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home > Sides > Perfect Mashed Potatoes

Perfect Mashed Potatoes

Published October 19, 2019, Updated October 19, 2019 By Nicky Corbishley 5 Comments

Go to Recipe Go to Video Print Recipe
Mashed potatoes in a blue bowl

Creamy smooth mashed potatoes that are so good they are the BEST side dish, although, I’ve been known to eat them for dinner on their own!!  This is my step by step guide showing you how to make mashed potatoes.
Mashed potatoes in a blue bowl

I’ve always been a sucker for mashed potatoes. As a kid, whenever it was roast dinner day, I’d ask for a large portion mashed potatoes and gravy and as little as possible of everything else. In my uni years, I came up with a concoction of mashed potato with cheese, crispy bacon and onion gravy that was my staple food for at least a year.

So you can imagine my horror when Gracey turned out to be a mashed potato hater. She’ll eat mashed potato cakes that have been breaded and fried, or stuffed potato skins but give her regular mashed potato and she turns her nose up. I think it was because she had a bit of a choking fit on some when she was weaning, and it imprinted something on her brain. I’m trying to work it our of her.

Lewis on the other hand is my mashed potato kindred spirit. If I told him it was mash and nothing else for dinner he’d be overjoyed. He takes his role as chief mashed potato tester very seriously.

Close up of mashed potatoes with melting butter on top

What is the best potato for mashing:

You want to use a fluffy starchy potato.  I found that Maris Piper, King Edwards, Rooster, Russets, Yukon golds or Desirée work really well for making mashed potato.

What to use to mash the potatoes

You can mash them using a more traditional masher but I find that to get the perfect smooth creamy mash then i use a potato ricer (<–affiliate link).  It works really well to get a consistent smooth mashed potato but also ensures you don’t over work the potato like you can with a hand held masher as you chase the lumps around the pan.  Trust me a  potato ricer is the way to go!

My TOP TIPS for making the Perfect Mash Potato

If you read nothing else in this post make sure you read these do’s and donts.

Do:

  • As i said above, use floury potatoes – such as Maris Piper, King Edwards, Rooster, Russets, Yukon golds or Desirée.
  • Chop the potatoes into approx same-size chunks (about the size of half a kiwi fruit).
  • Drain the cooked potatoes well, but only for a minute or so – you want them to be nice and hot.
  • Use a potato ricer (<–affiliate link) for lump-free mash
  • Add the butter before the cream – so the heat of the potato can melt it more quickly without the cream cooling it down
  • Use double (heavy) cream! Yes you can use milk, but a proper glug of cream is what you need for the best mash. I ALWAYS use cream (ok, i’ve used milk once or twice when I’ve run out of cream, but always added in more butter to help make up for it). You’re eating a pan full of carbs anyway, you might as well make those carbs taste the best they can be.
  • Be prepared to use a more salt than you expect. Potatoes need plenty of salt (to taste) and a touch of black pepper. Personally I don’t cook mine with salt, I prefer to add it after. Add a little salt, taste, add a little more if needed. You can always add more if you like, but you can’t take it away if you add too much salt, so be sure to taste test.
  • You can make mashed potato ahead if you like. I often do this to take a bit of pressure off when I’m making a Sunday roast. Make the mash, cool, cover and refrigerate, then reheat in the microwave (stirring a few times) until piping hot. You can add a touch more cream if it’s thickened too much during refrigeration.

Don’t:

  • Overcook the potatoes. You should cook the potatoes until you can just slide a knife through them. 15 minutes is usually enough – up to 20 minutes if you’ve cut your chunks slightly bigger. If you overcook the potatoes they’ll break down and soak up too much water – leading to tasteless, watery mash.
  • Use an electric whisk or food processor! Some people do this to ensure they get the lumps out (no need if you use a ricer), but one little whizz too far and it overworks the starch in the potatoes giving the mash a gluey texture.
  • Use low fat products. Mash isn’t diet food. Mash is stick-to-your-ribs comfort food. Low fat mash is still high in calories, and it’s a poor substitute for real mashed potato with cream and butter. So if you’re making it, enjoy every mouthful.
  • Use milk. The best mashed potato needs fat in there from the cream (as well as the butter). At a push whole (full-fat) milk is OK. I’d use it if I had to – because I’d run out of cream.
  • Freeze mash if you can help it. As mashed potatoes defrost, they can go watery and a little grainy. You can remedy this by reheating in an uncovered pan (to let the excess moisture evaporate), whilst stirring occasionally, then adding in more cream. They’re not quite the same though, and will be a thinner consistency overall.

The Step-by-Step Process for Making Mashed Potatoes:

To make the mash, I peel my potatoes and chop them into even-sized chunks (about the size of half a kiwi fruit). Place in a pan and cover with cold water. I prefer not to season the water – leaving the seasoning until later.  Bring to the boil and simmer for around 15 minutes – until a knife will slide into them easily. Drain in a colander for  minute, then load into a potato ricer 2 at a time:

Collage of preparing potatoes for mashed potatoes

Squeeze the potato ricer, letting the riced potato fall into a bowl, or the pan (give it a rinse first). When all the potatoes are riced, add the butter and stir, then add the cream and stir again. Stir in salt and pepper and taste – adding more if needed.Collage of making mashed potatoes

Transfer to a serving bowl and top with a knob of butter, some Maldon salt flakes and a pinch of black pepper before serving.

Wide image of mashed potatoes in a blue bowl.

Recipes that use mashed potatoes:

Mashed potato is one of those versitile dished that goes really well as a side or it can form the basis of so many other dishes.  Here are some of our favourites:

Baked Cheesy Potato Croquettes - An easy bite-sized snack or side dish made from leftover mashed potato.
Buttery Kale and Bacon Mashed Potatoes
Cottage pie on a plate with broccoli, peas and red cabbage
Shepherd's pie with creamy mashed potato and rich gravy - just like your mum used to make!
Sausage and Colcannon Bake - Comfort food, layered on top of comfort food. With gravy! Easy to make gluten free too! Great for St Paddy's Day.
Fish pie with mashed potato in a white rectangular dish - scoop taken out

Baked Cheesy Potato Croquettes | Kale and Bacon Mashed Potatoes | Cottage Pie | Shepherd’s pie | Sausage and Colcannon Bake | Fish Pie with Cheesy Mash 

What goes with mashed potatoes :

So many things go well with mashed potatoes but some of my favorite recipes to serve with mash are:

Roast beef on a board with roast potatoes
Beef bourguignon on top of mashed potato on a white plate
Creamy Slow Cooked Pork Casserole - perfect comfort food! A great make-ahead meal when you're cooking for a crowd, gluten free too!
Creamy Chicken and Mushroom One Pan Casserole - hooray for Autumn comfort food!! Cook this dish on the hob or in the oven. Make ahead and serve later!
Square image of a bowl of beef and Guinness Stew with mashed potatoes and green cabbage
Slow cooker short ribs with gravy served on mashed potatoes with green veg
Slow Cooked Steak Diane Casserole - a great make-ahead meal, just thing if you're feeding a crowd! Cook in the oven, on the hob or in the slow cooker.
roast lamb shoulder and vegetables in a roasting tin with jug of gravy

Roast Beef Dinner (OBVIOUSLY)| Rich and Comforting Beef Bourguignon | Creamy Slow Cooked Pork Casserole | Creamy Chicken and Mushroom One Pan Casserole | Beef and Guinness Stew with Crispy Onions | Crockpot Beef Short Ribs with Rich Gravy | Slow Cooked Steak Diane Casserole  | Roast Shoulder of Lamb

The Perfect Mashed Potatoes Recipe:

Pile of mashed potatoes with butter on top

Perfect Mashed Potatoes

Creamy, smooth, perfect mashed potatoes every time. I've included step-by-step photos, video and my top tips.
4.5 from 2 votes
Print Rate Pin The Recipe For Later
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Sides
Cuisine: American, British
Keyword: bbq side dish, Comfort Food, How to make the best mashed potatoes, potatoes
Servings: 4
Author: Nicky Corbishley

Ingredients

  • 2 lbs (900g) floury potatoes (see note 1), chopped into even-sized chunks (see note 2)
  • 4 tbsp (60g) unsalted butter
  • 1/3 cup (90ml) double (heavy) cream
  • 1/2 tsp table salt
  • 1/4 tsp freshly ground black pepper

To Serve:

  • 1 tbsp (15g) unsalted butter
  • 1/4 tsp Maldon salt flakes
  • pinch freshly ground black pepper

Instructions

  • Place the potatoes in a pan and cover with cold water.
  • Bring to the boil and simmer for 15-20 minutes. Check after 15 minutes by pushing a knife into one of the potatoes - the potato should be tender and the knife should slide through. Cook for a few minutes more if needed to get to the this stage, but don't let them overcook (no more than 20 minutes) or the mashed potatoes will be watery.
  • Drain the potatoes in a colander and let them sit for 1 minute, until the moisture evaporates.
  • Place the potatoes - about 2 at a time - in a potato ricer, letting the riced potatoes fall into a clean bowl. Continue until all the potatoes are riced.
  • Add the butter and give it a little stir so the heat of the potato melts the butter.
  • Add the cream, half the salt and pepper and stir together using a wooden spoon until smooth and creamy.
  • Taste the mashed potatoes and stir in more salt and pepper if needed.
  • Top the mashed potatoes with a knob of butter and a sprinkling of Maldon salt flakes and pinch of black pepper before serving.

Recipe Video

Recipe Notes

Note 1:

Potato varieties include: Maris Piper, King Edwards, Rooster, Russets, Yukon golds or Desirée.

Note 2:

You want medium sized chunks - about the size of half a kiwi fruit (you can see on the video and step-by-step photos). The key is to ensure they're cut into similar sizes, so they'll cook evenly. 
Nutritional Information is per serving.

Nutritional Information

Nutrition Facts
Perfect Mashed Potatoes
Amount Per Serving
Calories 354 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 65mg22%
Sodium 511mg21%
Potassium 1046mg30%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 2g2%
Protein 4g8%
Vitamin A 750IU15%
Vitamin C 19.5mg24%
Calcium 39mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!

This post was first published in December 2018. Updated in October 2019 with re-edited photos, tips and for house keeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Filed Under: Gluten Free, Seasonal & Holiday, Sides, Vegetarian

Other Recipes You Might Like:

Shepherd's pie with creamy mashed potato and rich gravy - just like your mum used to make!
Shepherds Pie with Rich Gravy + Video
Scalloped potatoes with ham in a dish, with a scoop taken out
Scalloped Potatoes with Ham
Bowl of beef massaman curry with rice on a dark background
Beef Massaman Curry
Roast potatoes with salt and fresh thyme leaves
The best crispy roast potatoes

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Julia says

    October 21, 2019 at 7:05 am

    So many great tips! And yes, potato mash does require quite a good amount of salt which is interesting because you would not use that much on boiled potatoes.

    Reply
  2. Mike Garrard says

    January 31, 2019 at 9:10 am

    Hi Nicky. Like your thoughts about making it creamy, I find that interesting. One question though… why use a ricer instead of the usual masher? Is there a difference in the final texture?

    Reply
    • Chris Corbishley says

      February 7, 2019 at 1:08 pm

      Hi Mike,

      Its way easier to ensure you have consistent, lump free mashed potato when using a ricer. We have both in the drawer but honestly since we bought the ricer we have never used the traditional masher.

      Thanks

      Chris & Nicky

      Reply
  3. nagendra says

    December 21, 2018 at 10:21 am

    My brother is very interested in your recipe. When we have the special day we want to try this recipe along with white rice that makes me feel good.

    Reply
  4. Hugues Ballant says

    December 20, 2018 at 7:11 pm

    Nice one!

    In our family, we usually add some nutmeg for the taste (about a teaspoon)

    Reply

Primary Sidebar

Nicky Corbishley looking over her left shoulder

I’m Nicky – recipe creator, chocolate devourer, wife and mum. Hope you enjoy the recipes!

OUT NOW!

I want to smash the preconception that salads are just “diet food”. Super salads are salads that make you want to eat. Every. Single. Bite.

front cover of the seriously good salads book

Available to Order now from:

Amazon     Barns & Noble

Book Depository   Indiebound

Books A Million

Our Top Trending Recipes:

Crispy Sesame Chicken on a bed of rice in a stone bowl
Cheesy Pasta Bake With Chicken And Bacon - a family favourite (and it makes great leftovers too!).
Creamy Tuna Pasta Bake - a classic meal that everyone loves - with mostly store-cupboard ingredients!
Cottage pie on a plate with broccoli, peas and red cabbage
Plate of spaghetti bolognese on a light background
A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.
Square image of banana oat chocolate chips cookies
Lancashire hotpot on wooden background

Our Autumn/Fall Favourites:

Roast beef on a board with roast potatoes
Pumpkin Gingerbread Cake with Sticky Whisky Glaze – this is bonfire night all wrapped up in one bite! Eat cold or serve warm with custard.
Bowl of chicken tikka masala with rice on a light background
Chicken Tikka Masala - tender chunks of marinated chargrilled chicken in a a creamy mild sauce with garlic, ginger and spices. Kids and adults alike love this dish. #chickencurry #chickentikka #chickentikkamasala #indiancurry #mildcurry #betterthantakeout #fakeaway
Creamy Chicken and Vegetable puff pie - comfort food bliss!
Sticky Toffee Pudding with Homemade Custard - A traditional English pudding kicked up a notch, with the addition of rum-infused raisins!
Square image of chicken Jalfrezi with pilau rice
Fish pie with mashed potato in a white rectangular dish - scoop taken out
Square image ofr steak and potato pie with slice taken out

Footer

Search for a Recipe:

Nicky Corbishley is the recipe creator for Kitchen Sanctuary. Wife to Chris (who's been very patiently teaching her how to use a camera!) and mum to Lewis and Gracey. Read More…

Most Recent Recipes

  • Slow Cooked Scottish Beef Stew
  • 30 Minute One Pot Chicken &…
  • Chicken Noodle Soup
  • Honey Garlic Chicken

Search for a recipe

Our Recipe Archives

DMCA.com Protection Status

Our Site is hosted with Cloudways

Load WordPress Sites in as fast as 37ms!

(Affiliate link)

Foodies100 Index of UK Food Blogs
Foodies100

Copyright © 2019 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions

  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Flipboard
  • Mix