This Creamy Mashed Potato Recipe is carb-y, rich, and the perfect Autumn comfort dish. This much-loved dish has a special technique to ensure optimal smoothness and creaminess. Serve at Thanksgiving, Christmas or Sunday lunch all year round!
About this Recipe
Mashed Potatoes have been a staple in households all over the world for centuries, and rightly so. Creamy, filling and full of good nutrients from the potatoes – it’s no wonder we all love this familiar, traditional, family dish! It’s one for all ages – kids and grown-ups can have the recipe below, babies and toddlers can have plain boiled potatoes, blended with other veggies and meats for a complete meal.
What is a Potato’s nutrition like?
Potatoes have two main nutrients: Potassium which is good for heart health, and Vitamin C which is necessary for growth and healing. Also notable is Folate which helps turn carbohydrates into energy and helps make red and white blood cells, as well as Vitamin B6 which is great for brain health and mood. These nutrients are maintained best if you leave the skin on when cooking.
How to make this Creamy Mashed Potato Recipe:
- Wash and peel potatoes
- Add potatoes to a large saucepan. Fill the saucepan enough cold water to cover the potatoes.
- Bring to a boil. Then cook on a low/medium heat for 15-20 minutes.
- Once the potatoes are cooked drain out all of the water.
- IMPORTANT STEP! Add ¼ of the potatoes to a sieve and use a wooden spoon to push them through into the sauce pan. Repeat this step for the remaining potatoes.
- Use a wooden spoon to push the mashed potatoes to one side of the sauce pan. In the same saucepan (in the space you’ve just created), add unsalted butter, milk, salt , pepper, garlic powder and cheese. Heat until they begin to bubble.
- Turn off the heat and mix all of the ingredients in the saucepan together (adjust seasoning if necessary).
- Plate up and garnish with fresh herbs.
How to store these Creamy Mashed Potatoes
Cooked & cooled: 3-4 days in an airtight container in the fridge Can you freeze them? Yes! Seal in a freezer-friendly bag or container and store for up to 1 month.
What do you do with leftovers?
- Add a little bit of flour, shape into patties and fry – there you have potato cakes! Recipe: https://www.spendwithpennies.com/loaded-mashed-potato-cakes/
- Mashed potato is an ingredient in this gluten free cake: https://www.bbcgoodfood.com/recipes/gluten-free-lemon-drizzle-cake
- Make them into a soup: https://sweetcsdesigns.com/easy-slow-cooker-leftover-mashed-potato-soup/
- Try your hand at Scottish Macaroon bars: https://www.christinascucina.com/scottish-macaroon-bars-and-idaho-potato/
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Creamy Mashed Potato Recipe
Equipment
- Saucepan
- Sieve
- wooden spoon
Ingredients
- 1 kg Potatoes
- 3.5 tbsp unsalted butter Add more or less to your preferred taste!
- ½- ¾ cup milk
- Salt to taste
- Pepper to taste
- ½-1 tsp garlic powder to taste
- 50 g grated cheese optional, cheddar works well
- herbs of your choice to garnish
Instructions
- Wash and peel potatoes
- Add potatoes to a large saucepan. Fill the saucepan enough cold water to cover the potatoes.
- Bring to a boil. Then cook on a low/medium heat for 15-20 minutes.
- Once the potatoes are cooked drain out all of the water.
- Add ¼ of the potatoes to a sieve and use a wooden spoon to push them through into the sauce pan. Repeat this step for the remaining potatoes.
- Use a wooden spoon to push the mashed potatoes to one side of the sauce pan. In the same saucepan (in the space you’ve just created), add unsalted butter, milk, salt , pepper, garlic powder and cheese. Heat until they begin to bubble.
- Turn off the heat and mix all of the ingredients in the saucepan together (adjust seasoning if necessary).
- Plate up, add butter, a pinch of salt and pepper and garnish with fresh herbs.
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