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    Home » Recipes » Vegetables and Sides

    Luxuriously Creamy Mashed Potatoes (Video)

    Published: Mar 15, 2021 by Charlé Visser · This post may contain affiliate links · 17 Comments · 1217 words. · About 7 minutes to read this article.

    jump to recipe Jump to Video

    Mashed potatoes are a classic comfort food that can be enjoyed year-round.

    There is nothing quite like a steaming bowl of fluffy, silky smooth mashed potatoes.

    Perfect on a cold winter night or as a side for roasted leg of lamb or simple juicy rib-eye steak.

    This recipe for mashed potatoes will show you the best way to prepare them, so you can have the perfect mashed potatoes every time.

    mashed potatoes. sourcream dip and crispy potato skins on grey background
    Jump to:
    • Best potatoes to use
    • Avoid it getting gummy
    • Instructions
    • Video
    • Tips for success
    • How to make crispy potato skins(Bonus)
    • Serving suggestions
    • Alternatives
    • Frequently asked questions
    • Useful equipment for this recipe
    • Related recipes
    • Recipe
    • Comments

    Best potatoes to use

    Many sources suggest using russet potatoes. Also known as Idaho potatoes in the United States.

    Russet potatoes are starchy potatoes. They have a dry powdery characteristic to them. Making them great for french fries or roasted potatoes.

    However, they can still be used and will make delicious mashed potatoes. Just make sure to use a touch more milk than usual.

    My preferred variety is Désirée potatoes.

    Red skinned slightly yellow flesh, great all-rounder, and for those that care. Very low maintenance, low water consumption, and natural resistance to most potato diseases which means no pesticide.

    The texture is also waxier and for that reason, some might ask the following. 

    Avoid it getting gummy

    Mashed potatoes can turn out gummy if they are mashed too much or cooked for too long.

    Overworking the potatoes can cause the starch granules to become overworked, making the potatoes sticky. If the potatoes are cooked for too long, they can also become mushy and stick together.

    To avoid gummy mashed potatoes, be careful not to overwork the potatoes when mashing and remove them from the heat once they are cooked.

    Instructions

    how to cook mashed potatoes
    1. Heat your oven to 180 °C or 350 °F. Prepare a tray with a small mound of salt for every potato you want to bake. Just enough so the potato can sit comfortably. Bake the potatoes for about 50 minutes, or until soft to the touch. Different sizes will cook at different times. Make sure the potatoes are soft, otherwise, they won’t mash.
    2. Melt the butter in a pan and keep it warm.
    3. When the potatoes are done, prepare a sieve and bowl or small pot that fits the sieve. We are going to cut the potatoes in half while still hot and then press it through the sieve. This ensures that the potatoes get the least amount of agitation and friction and the starches won’t have an opportunity to become gummy. At this point, you will have some potato skin left. Do not throw it away! We are going to make some awesome crispy potato skins with them. Use them to dip into your silky mashed potatoes, or have it with a sour cream dipping sauce.
    4. Make sure everything is warmed up and ready, and do not try and make mashed potatoes with cold potatoes or potatoes that have cooled down too much.
    5. Add the mashed potatoes to the butter.
    6. At this point, your mash will look like potatoes drowned in butter. This is normal. Finally, we will add the warmed milk and give the potatoes a nice mix through with a wooden spoon or spatula.
    7. Season to taste and finish with a bit of olive oil, chopped chives, and freshly cracked black pepper

    Video

    Tips for success

    • Pick the correct type of potato for mash.
    • Bake your potatoes until completely soft, but do not bake it too long.
    • Make sure all your ingredients are ready and warm when you mash them.
    • If you let the potatoes cool down they will not be smooth so, press them into warm butter while hot out of the oven.
    • When adding milk, make sure the milk is warm.
    • Never whisk it or blend it, just gently mix it with a spatula or wooden spoon.
    • Don't forget to season it.

    How to make crispy potato skins(Bonus)

    1. Heat up a pot with frying oil and heat to 180 °C or 350 °F.
    2. Fry the potato skins until crispy, about 1 ½ minutes, and dry on a kitchen towel. Sprinkle with a pinch of salt and smoked paprika. If you're feeling fancy, sprinkle with some grated Parmesan, chopped parsley, truffle oil, or even a few gratings of fresh truffle, and voilà! 
    3. Serve with a sour cream dip. Recipe in the recipe card below.

    Serving suggestions

    • Steak - Like Bavette or ribeye steak with chimichurri sauce.
    • Other meat dishes - Like Baked chicken breast, chicken kiev, crispy pork belly, or delicious Persian lamb koftas.
    • Fish - Delicious with simple pan seared Salmon fillet or garlic butter shrimps.

    Alternatives

    • Add other oils - Truffle oil or good quality extra virgin oils.
    • Add roasted garlic - Roasted garlic adds a wonderfully rich flavour and aroma.
    • Other herbs - Chopped parsley, cilantro, dill, or chervil are all delicious.
    • Smokiness - Either smoke the butter, potatoes or use natural liquid smoke. A little goes a long way.
    • Vanilla - Add fresh vanilla from the pod. Potatoes and vanilla are a naturally well-matched flavour pairing.

    Frequently asked questions

    What can I use instead of butter in mashed potatoes?

    Use any other natural fat or extra virgin cold-pressed oil. Do not use margarine or processed oils.

    They are nasty for your healthy and terrible for mashed potatoes. Try some good olive oil instead of butter.

    It lightens the dish a bit and adds lots of healthy fats butter lacks. Just take note that it will not be as luxurious and creamy. 

    Can you freeze mashed potatoes?

    Only if you do not add butter and milk. Plain mash can be frozen for many months stored airtight.

    Useful equipment for this recipe

    drum sieve

    Drum Sieve

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    sauce pan set

    Sauce Pan Set

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    induction cooker

    Induction hob

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    silicone spatula set

    Silicone Spatula

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    Related recipes

    • Easy Warm Potato Salad With Red Onion and Parsley
    • Oven Baked Baby Potatoes With Rosemary And Garlic
    • Creamy Potato And Leek Soup (Video)
    • 4 Easy Braai salads and side dishes

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    If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes.

    Recipe

    mashed potatoes in a bowl
    5 from 12 votes
    Pin Recipe Print

    Best Homemade Mashed Potatoes

    This recipe for mashed potatoes are Silky smooth luxurious and buttery. The best homemade mashed potatoes you will ever eat. Easy to make and always makes a perfect side dish.
    Author Charlé Visser
    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Servings 4 portions
    Course Side Dish
    Cuisine American, European, French, International
    Prevent your screen from going dark

    Ingredients

    For the mashed potatoes

    • 750 g (1¾ lb) potatoes - Desiree or Russet
    • 180 g (¾ cups) butter - melted
    • 150 g (¾ cups) warm milk
    • 4 g (1 teaspoon) salt
    • 1 g (⅕ teaspoon) black pepper - freshly cracked
    • 10 g (¾ tablespoon) olive oil - extra virgin
    • 4 g (1 tablespoon) chopped chives

    For the dipping sauce for crispy skins

    • 200 g (1 cups) sour cream
    • 25 g (1½ tablespoon) olive oil - extra virgin
    • 2 g (½ teaspoon) ground cumin
    • 2 g (½ teaspoon) dried oregano
    • 4 g (¾ teaspoon) salt
    • 1 g (⅕ teaspoon) black pepper - freshly cracked
    • 20 g (4 teaspoon) water
    • 4 g (1 teaspoon) chopped chives

    Instructions

    For the mash

    • Heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit
    • Place a small mound of salt under each potato and bake in the oven for 50 minutes or until soft to the touch
    • Cut potatoes in half and press through a sieve
    • Add warm butter and mix through
    • Add warm milk and mix again
    • Season with salt and pepper
    • Finish by adding chopped chives and a drizzle of extra virgin olive oil

    For the crispy skins

    • Heat a pot of oil to 180 degrees Celsius or 350 degrees Fahrenheit.
    • Fry the skins until crispy and golden.
    • Drain on a paper towel.

    For the dipping sauce

    • Mix it all together and you're done.

    Video

    Notes

    • To take this to another level. Grate some fresh nutmeg into the potatoes when seasoning and a little bit on top. 
    • Can be stored in the fridge for up to 4 days
    • This recipe is not freezer friendly
    • If you want to freeze mash do so without adding any butter or milk
    • If your mash is not smooth enough pass it through the sieve one more time. Not all sieves have small enough holes.
     

    Nutrition

    Serving: 200g Calories: 374kcal Carbohydrates: 39g Protein: 8g Fat: 22g Saturated Fat: 9g Cholesterol: 35mg Sodium: 891mg Potassium: 998mg Fiber: 5g Sugar: 7g Vitamin A: 555IU Vitamin C: 39mg Calcium: 189mg Iron: 2mg
    Keywords:mashed potatoes, potato puree
    Save RecipeSaved!
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    Reader Interactions

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    1. Alex

      at

      Never ever have I had mashed potatoes this smooth, buttery, full of flavour and just simply great. Will never boil a potato again... So useful having a professional chef as a resource for recipes. Amazing recipe! Thanks!

      Reply
      • Charlé

        at

        Awesome to hear that Alex! You should add a small touch of natural liquid smoke to this next time. Will Blow your mind!

        Reply
    2. Kate

      at

      Not the quickest method but definitely the best mashed potatoes I ever had and I think it’s probably impossible to make it any better.. Made it with your chimichurri ribeye recipe. Was next level delish!!! Ps. My husband said he will only ever eat mashed potatoes like this from now on)). Thanks!!

      Reply
      • Charlé

        at

        Kate, you and your husband have high standards. Glad you took the time and effort to make mashed potatoes properly. And then to add the steak and chimichurri... Respect!

        Reply
    3. Henk Schoeman

      at

      5 stars
      Phenomenal!
      Made it with the pork belly on the braao recipe
      Thank you chef

      Reply
      • Charlé Visser

        at

        Welcome! Glad you did both! If you wanna go Rassie on it make the salsa verde or chimichurri with it as a sauce.

        Reply

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