Creamy Mashed Potato | Daily Dine

Creamy Mashed Potato

Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)

View original recipe on recipetineats.com

sideswestern

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Nutritional Information

Calories:208 kcal

Carbohydrate:29 g

Cholesterol:22 mg

Fat:8 g

Dietary Fiber:6 g

Protein:6 g

Saturated Fat:5 g

Sodium:320 mg

Sugar:1 g

Ingredients

1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm/1” cubes ((Preferably Sebago, Russet or Maris Piper, Note 1))

1 tbsp salt ((for cooking))

60g / 4 tbsp unsalted butter (, chopped)

1/2 cup milk (, preferably warmed)

1/2 tsp salt

Extra melted butter

Chives or parsley (, chopped)

Instructions

Step 01
Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.
Step 02
Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
Step 03
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
Step 04
Add Flavourings then mash well, using milk to make it looser if desired.
Step 05
DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
Step 06
Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!
Step 07
30 minutes or less - Cover bowl tightly with cling wrap and keep in a warm place (like near the stove), will stay warm for 30 min. Gently stir before serving.
Step 08
Up to 2 hours, over hot water - place bowl with mash over a pot of boiling hot water (turn stove on every now and then to keep water hot) or keep about 3 cm / 1" water gently simmering. Bowl should not touch water.
Step 09
Up to 4 hours, slow cooker warm seeting - press baking paper/parchment paper onto potato surface, then cover tightly with foil. Keep in slow cooker on WARM setting (60C/140F or less).
Step 10
Day before - use this recipe for Make Ahead Mashed Potatoes (uses a restaurant trick!)

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