Creamy Dreamy Mashed Potatoes
My go-to mashed potato recipe! Super creamy, buttery, and easy. Secret tip? A touch of crème fraîche. Makes the *best* creamy mashed potatoes. Get the recipe now!
Recipe Introduction
Quick Hook
Craving some proper comfort food, yeah? This mashed potato recipe is about to become your new best mate. Get ready for creamy, buttery, potatoey goodness.
Brief Overview
Mashed potatoes are a staple, innit? They're like the ultimate side dish. This recipe is pretty simple to follow, ready in under an hour. Makes enough for four to six greedy people.
Main Benefits
This best creamiest mashed potatoes recipe is good for the soul and packed with carbs for energy. it's perfect for a sunday roast or a cosy night in.
Honestly, it's all about that creamy texture.
Creamy Dreamy Mashed Potatoes Recipe Card
Ingredients:
Instructions:
Making the Magic: Creamy Dreamy Mash
We are talking proper comfort food here. This is how to make some Creamy Fluffy Mashed Potatoes .
It's easier than you think, I promise.
First, grab your spuds. Russets are great, but Yukon Golds make for a richer taste.
Get them peeled and chopped. We need about 2lbs (900g), okay?
The Potato Plunge
Now, get a big pot. Chuck in the potatoes. Cover them with cold water.
Don’t forget the salt, yeah? A good teaspoon will do the trick. Get it boiling, then turn it down to a simmer.
Let them cook until they're soft enough to poke with a fork. That's about 15- 20 minutes.
The Creamy Concoction
Drain those spuds well. Pop them back in the pot on a low heat for a minute to dry out. This keeps them fluffy .
Now comes the good bit. Mash them up! If you’re feeling fancy, use a potato ricer for seriously smooth Buttery Mashed Potatoes .
Next, add in half a cup of heavy cream. Not watching the waistline today, mate. Then add four tablespoons of softened butter. Stir it all together until it's creamy and dreamy.
Flavour Town: Optional Extras
Fancy a bit of Creamy Garlic Mashed Potatoes ? Fry some minced garlic in butter before adding it in. Ooh, yeah!
For a bit of zing, add a dollop of Sour Cream Mashed Potatoes or Creme Fraiche Mashed Potatoes . Amazing!
Don’t forget to season it with salt and white pepper. Taste it, and adjust. That’s it.
This recipe is a total winner.
Alright, let's talk spuds! we're diving into the heart of comfort food – a mashed potato recipe that'll knock your socks off.
Honestly, who doesn't love a good bowl of creamy fluffy mashed potatoes ? it's like a warm hug on a plate.
Ingredients & Equipment for the Best Mashed Potatoes
Let's get down to the nitty-gritty. You can't make Best Mashed Potatoes without the right gear and goodies, innit?
Main Ingredients
- Russet potatoes: 2 lbs (900g) , peeled and quartered. Opt for the Russets, they're perfect for that fluffy texture. Yukon Golds are a great shout for Creamy Buttery Mashed Potatoes , though!
- Salt: 1 tsp (5g) plus extra for the water. Good quality sea salt is the one.
- Heavy cream: ½ cup (120ml) . Full fat, baby! Or milk if you're feeling a bit virtuous.
- Unsalted butter: 4 tbsp (57g) , softened. Proper butter, not margarine.
- Ground white pepper: ¼ tsp (1.25ml) . Adds a subtle warmth.
Seasoning Notes
Fancy a bit of pizzazz? I sometimes throw in some roasted garlic. Roasted Garlic Mashed Potatoes ? Oh my gosh, game changer!
- Spice it up: Salt, pepper, and a touch of nutmeg. Essential.
- Flavor boosters: Minced garlic or herbs (like thyme).
- Quick swaps: No cream? Use milk. No butter? Olive oil will do in a pinch.
- Add a little freshness: Why not add some parsley
For more creamy garlic mashed potatoes , roast a whole head of garlic until it's soft and sweet. squeeze it into your mash – chef's kiss .
Oh, and a dollop of sour cream mashed potatoes or even creme fraiche mashed potatoes ? don't mind if i do!
Equipment Needed
- Large pot: For boiling the potatoes.
- Potato masher OR ricer: A ricer is the secret to truly Creamiest Mashed Potatoes . Trust me.
- Colander: For draining. Obvs.
You don't need fancy gadgets for this easy mashed potatoes recipe. if you don't have a ricer, a good old masher will work.
It just might not be quite as silky smooth. now you can create super tasty recipes videos showing all your friends how its done, or better yet potato side dishes .
Honestly, this mashed potato recipe is so simple, it's practically foolproof. it's a classic potato recipes side dishes for a reason.
And if you fancy something a bit different, why not try making mashed potato puffs recipe or even cheese puffs .
They make really delicious snacks recipes .
So, gather your ingredients, crank up the tunes, and let's get mashing! soon you will have the best mashed potatoes ever, and if you're looking for easy potato recipes or veggie dishes , then look no further than this article, you can see all our side recipes .
Happy cooking!
Okay, here we go! let's dive into making some creamy fluffy mashed potatoes . honestly, who doesn't love a good mashed potato recipe ? it's proper british comfort food at its best.
I'm going to show you how to make the best creamiest mashed potatoes !
The Mashed Potato Method: From Lumpy to Lovely
Listen, a good potato side dishes can make or break a meal. I've had my fair share of lumpy, gluey mash. shudders . But fear not, I've cracked the code!
Prep Steps: Get Your Act Together, Love!
First, the essential mise en place bit. this is just a fancy way of saying 'get all your stuff ready'! honestly, it's a life-saver.
Peel and quarter your potatoes. i like using russets because they get so fluffy, but yukon golds work well too for creamy buttery mashed potatoes .
Make sure you have your ½ cup of heavy cream and 4 tablespoons of butter ready.
Time-saving tip: Peel the potatoes while the kettle boils. That's what I always do, you know?
From Spud to Splendour: The Mash-tical Process
Right then, let's get cooking!
- Pop those spuds in a big pan. Cover with cold water and add 1 tsp of salt. The salt seasons them all the way through.
- Bring to a boil, then simmer for 15- 20 minutes , until a fork goes in easy peasy.
- Drain them properly! Return to the pan and let them steam dry for a minute or two. This is important for Easy Mashed Potatoes !
- Mash them like you mean it! You can use a regular masher, or if you're feeling fancy, use a ricer for super smooth Creamy Mashed Potatoes .
- Now, stir in the butter and warm cream! Don't overmix; you want fluffy, not gluey.
- Season with salt and pepper. Give it a taste. Does it need more butter? Probably!
Pro Tips: Secrets From My Kitchen to Yours
Want next-level Buttery Mashed Potatoes ? A little roasted garlic transforms everything, resulting in Roasted Garlic Mashed Potatoes ! Just roast a whole bulb of garlic, squeeze out the soft cloves, and mix it in!
Mistake to avoid: Don't add cold cream and butter! It'll lower the potato temp. Warm dairy is a must for Butter Mashed Potatoes !
Fancy making these in advance for a big dinner party? try this creamy no-fail make-ahead mashed potatoes ! simply make the mashed potatoes.
Then, cool completely, and pop them in a casserole dish. dot with extra butter. when ready to serve, bake at 350° f ( 175° c) until heated through.
These Easy Potato Recipes are a crowd-pleaser, especially with some gravy.
Recipe Notes
Alright, so you've got the basic mashed potato recipe down. but, like, any good cook knows the real magic is in the details, innit? these notes are where we take those easy mashed potatoes from blah to brilliant.
Think of it as the after-party for your potato prep.
Plating Like a Pro & Perfect Pairings
Honestly, serving's just as important as the spuds themselves. for that classic, sunday roast feel, pile high your creamy fluffy mashed potatoes on a plate, make a little well in the middle and drown it in gravy – proper comfort food! or, fancy it up a bit.
Swirl the mash on the plate with a spoon. then sprinkle with fresh chives, or a drizzle of olive oil if you're feeling posh.
As for sides, potato side dishes need good mates. we are talking about that classic combo of peas and carrots! but roasted green beans or some buttery sprouts would also work wonders.
Thirsty? a nice cold pint of lager is always a winner, or a glass of crisp white wine if you're keeping it classy.
This also would be considered for your tasty recipes videos .
Storing Your Spuds Like a Boss
Leftover mash? no worries, happens to the best of us. pop it in an airtight container and shove it in the fridge.
It will be good for about 3 days, yeah? for long-term storage, freezing is your best bet. divide it into portions, whack it in freezer bags, and squeeze out any extra air.
Frozen mash will last a month or two.
Reheating can be a bit tricky, so don't start shouting. the microwave's easiest for a quick fix, but it can dry them out.
Try adding a splash of milk or cream while reheating to keep things creamy buttery mashed potatoes . the oven is best for bigger batches.
Easy potato recipes !
Mash Makeovers: Variations That Rock
Feeling adventurous? Let's jazz things up! For a low-carb twist, try cauliflower mash. Sounds weird, I know, but it can be surprisingly delish with a bit of garlic and herbs.
For a seasonal swap, chuck in some roasted butternut squash in the autumn. the sweetness adds a lovely depth of flavour.
It turns your mash into something totally new. potato recipes side dishes don't have to be boring!
Nutrition Nuggets: Spud Stats
Alright, let's be honest, butter mashed potatoes aren't exactly a health food. but potatoes themselves ain't all bad! they're a good source of potassium and vitamin c.
Just be mindful of the added butter and cream. they can rack up the calories. creamy no-fail make-ahead mashed potatoes .
Are a great way to impress at dinner.
Look for the Best Creamiest Mashed Potatoes ? Grab your potatoes, because we're about to dive in.
So there you have it, the ultimate guide to your mashed potato recipe . go forth, get mashing, and enjoy the best mashed potatoes you've ever made! you know, if at first you don't succeed, just add more butter.
Cheers, love!
Frequently Asked Questions
Why are my mashed potatoes gluey? How can I avoid that next time I try this mashed potato recipe?
Gluey mashed potatoes are usually caused by overmixing, which releases too much starch. Be gentle when mashing or ricing! Also, avoid using a blender or food processor. Using the right type of potato helps too; Russets are more prone to glueyness, so Yukon Golds are a safer bet for creamy, less gluey results. Finally, don't overwork them when adding the dairy.
Can I make mashed potatoes ahead of time?
You can! To prevent them from drying out, add a little extra butter or cream and store them in an airtight container in the fridge for up to 2 days. When reheating, add a splash of milk or cream and stir gently over low heat or microwave in short bursts, stirring in between. You can also reheat them in a slow cooker on low for a few hours; just add a knob of butter and some milk to keep them moist. Nobody wants reheated spuds that resemble wallpaper paste!
What's the best way to add flavour to my mashed potatoes? I'm bored of just butter and salt!
Oh, you're talking my language! Get creative! Roasted garlic is fantastic, or try adding herbs like rosemary, thyme, or chives. A dollop of sour cream or crème fraîche adds a lovely tang. Even a sprinkle of truffle oil can elevate your mashed potatoes to restaurant-quality. Think of it as giving your potatoes a bit of a "Posh Spice" makeover – a little extra goes a long way!
I'm trying to be healthier. How can I make a lighter mashed potato recipe without sacrificing flavour?
You can definitely lighten things up! Substitute milk or unsweetened almond milk for the heavy cream. Reduce the amount of butter or use olive oil instead. Consider adding steamed cauliflower along with the potatoes; it adds bulk without many calories and helps with the texture. Season with herbs and spices to compensate for the reduced fat. It's like the "Slimming World" version of comfort food – tasty and guilt-free!
My mashed potatoes are bland! What am I doing wrong?
Bland mashed potatoes are a common spud-tastrophe! Firstly, are you salting the water when you boil the potatoes? This is crucial for seasoning them from the inside out. Secondly, don't be afraid to season generously with salt and pepper after mashing. Taste as you go! Sometimes all it takes is a little more salt than you think. Experiment with different types of salt like sea salt flakes. Finally, a touch of acidity (a squeeze of lemon juice or a dash of white wine vinegar) can brighten the flavour.
Can I freeze mashed potatoes?
Freezing mashed potatoes can be a bit tricky as the texture can change, but it's doable. Add a little extra butter or cream to help retain moisture and prevent separation. Cool them completely, then portion into freezer-safe bags or containers, removing as much air as possible. Thaw in the refrigerator overnight and reheat gently, adding a splash of milk or cream to restore their creamy texture. For best results, aim to use them within 2-3 months. Think of it like sending your potatoes on a mini-vacation to the freezer; they might need a little pampering when they come back!