Do you have a favorite side dish? I guess it would come as no surprise that a bowl of creamy mashed potatoes reign in our house. Fluffy, creamy, and lots of butter is how we like them. Ideally beside a warming stew on a cold day. But really, I’m not judgy, serve these with basically ANY main meal. Or if you really want to go there, just in a bowl topped with homemade peppercorn sauce.

a bowl piled high of creamy mashed potato with a dob of butter on top and finished with a sprinkle of chives

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What Makes Mashed Potatoes Creamy?

The secret to creamy mashed potatoes isn’t complicated. It comes down to using the right potatoes, removing excess moisture, and being a bit generous with the butter and cream.

Floury potatoes like King Edward, Dutch Cream, and Sebago potatoes break down beautifully when cooked, creating a light and fluffy mash. Once they’ve been drained, I always let the potatoes sit in the warm pot for a few minutes to steam dry. This helps remove excess water and allows them to soak up all that buttery goodness.

And while there are plenty of lighter mashed potato recipes out there, this isn’t one of them. For me, the best creamy mashed potatoes are rich, fluffy, and loaded with butter, cream, and a splash of milk.

What you need to get started

Potatoes. Good mashing potatoes. In Australia, the best mashing potatoes are King Edward or Dutch creams, although they can be a little hard to find as they are not usually in supermarkets. You most commonly find Sebago (the dirt-covered ones), Desiree (the pink skin ones), or Coliban potatoes. All of these are good, all-around potatoes that mash well.
Full cream milk. While you can substitute lite or skim milk, I’m a full-cream kinda girl.
Thickened Cream – A pot of thickened cream can turn the ordinary into the extraordinary. Sometimes a little richness is called for, and that’s where thickened cream comes in.
Butter – Unsalted is what I always have on hand; it really doesn’t matter a great deal with this recipe. Just be sure to check before seasoning and adjust accordingly.

Salt & pepper to season.

comfort food lover, take note!

If your idea of comfort food involves a Dutch oven and a bowl of creamy mash, you’ll feel right at home in my Cast Iron Kitchen HQ.

The nitty gritty

Peel the potatoes and pop them into a large saucepan. Cover with cold water. – To ensure even cooking, cut them roughly into the same size. I generally cut my potatoes in half only and this works well for me as they don’t absorb as much water as potatoes that are cut into smaller chunks.
Bring to the boil and cook for 25 minutes (or until cooked through).
Drain the potatoes of their water. In the saucepan, pop the potatoes and butter (with the lid on) and leave for 5 minutes to steam. This allows the potatoes to steam dry, removing excess moisture and helping create a fluffier mash.
Mash, mash, mash! Give the potatoes a good mash.
Add cream & milk. Mash it in. I like to turn the heat on low while I do this step (completely optional). Hot potatoes soak up the liquid far better than cold potatoes! Alternatively, if you have time, warming the milk and cream first will help keep the potatoes hot and absorb the liquid more easily.
With your masher or a spatula, whip the potatoes a little (like you are using a whisk) to incorporate a little air and make them light and fluffy.
Season with sea salt flakes and freshly ground pepper.

Tips For The Best Creamy Mashed Potatoes

A few simple tricks can take your mashed potatoes from good to absolutely irresistible.

Start with the right potatoes
Floury potatoes like King Edward, Dutch Cream, and Sebago potatoes produce the fluffiest mash. Waxy potatoes tend to create a heavier texture.

Let the potatoes steam dry
After draining, return the potatoes to the warm saucepan with the lid on for a few minutes. This removes excess moisture and helps the potatoes absorb more butter, cream, and milk.

Warm the milk and cream
Adding cold dairy can cool the potatoes down and make them harder to combine. Warm dairy blends into the mash much more easily.

Don’t overwork the potatoes
Mash until smooth and creamy, but avoid overmixing. Too much mixing can make mashed potatoes gluey rather than fluffy.

Season generously
Potatoes need more seasoning than most people think. Taste before serving and add extra salt and pepper if needed.

Equipment: All you really need is a large saucepan and a good potato masher. I’ve had a soft spot for the Dreamfarm Smood for years because it makes light, fluffy mash with very little effort.

What we are serving with these creamy mashed potatoes

A good roast chook! Like my Herbs de Provence roast chicken. Add a quick salad, some homemade gravy, and roast night is a go!

All the slow-cooked stews – Irish stew, beef ragu, beef cheeks in red wine… A perfect dinner on a cool day. Check out this post full of ideas for recipes that go with mashed potatoes.

Like, anything and everything. A homemade schnitty. Corned beef and white sauce. The possibilities are endless!

FAQ’s

Floury potatoes such as King Edward, Dutch Cream, Sebago, and Coliban potatoes are all excellent choices for mashed potatoes. They break down easily when cooked, and you get that light and fluffy texture that is the aim of the game.

Yep, you sure can. Mashed potatoes can be made up to two days in advance and stored in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen them up.

Absolutely. Creamy mashed potatoes freeze really well, all thanks to the butter and cream. Allow them to cool completely before transferring them to an airtight container and popping them in the freezer for up to two months.

Gluey mashed potatoes are usually caused by overworking the potatoes after they’ve been cooked. Mash only until smooth and avoid using a food processor or blender, which can quickly create that glue-like texture. You can’t go back after that, so best to avoid it!

How Much Mashed Potato Per Person?

As a general rule, allow around 250–300g (8–10 oz) of potatoes per person when serving mashed potatoes as a side dish. If mashed potatoes are the star of the show (or you’re married to an Irishman!), you may want to allow a little extra.

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