Creamy Mashed Potatoes

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Do you have a favourite 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

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 the supermarkets. You most commonly find in the supermarkets, Sebago (the dirt-covered ones), Desiree (the pink skin ones), or Colibans potatoes. All of which are good all rounder potatoes and mash well.

  • Full cream milk. While you can totally 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, however 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.

The nitty gritty

  1. Peel the potatoes and pop them into a large saucepan. Cover with 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.

  2. Bring to the boil and cook for 25 minutes (or until cooked through).

  3. 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 just eliminates any excess moisture from the potatoes.

  4. Mash, mash, mash! Give the potatoes  a good mash. 

  5. 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! 

  6. With your masher or a spatula whip the potatoes a little (like you are using a whisk)  to make them light and fluffy.

  7. Season with sea salt flakes and freshly ground pepper.

Equipment needed

A generous stockpot or saucepan. A 24cm stainless steel stockpot is my go-to potato pot. It easily can fit 1-2kg of potatoes without overfilling. You also need a masher. Do yourself a favour and check out this masher. It’s seriously genius. Not a sponsor or anything just a whole lotta masher love! After mashing, be sure to use the masher to kind of “whip it” for a few seconds like you are using a whisk. It will totally give you that light and fluffy mash you’ve always searched for!

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.

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

Love slow cooking? Here are a few recipes you might like…

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

Creamy Mashed Potatoes

  • Author: Emma Lee
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 people 1x
  • Category: Side Dish
  • Method: Stovetop

Description

Creamy mashed potatoes are the BEST side for a good roast or slow-cooked stew. Any leftovers can easily be fried up the next morning for an easy breakfast treat!


Ingredients

Units Scale
  • 1kg Potatoes
  • water
  • 125g unsalted butter
  • 1/4c cream
  • 1/3c full cream milk
  • seas salt flakes & freshly cracked pepper to season

 


Instructions

  1. Peel the potatoes and pop them into a large saucepan. Cover with 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.
  2. Bring to the boil and cook for 25 minutes (or until cooked through).
  3. 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 just eliminates any excess moisture from the potatoes.
  4. Mash, mash, mash! Give the potatoes  a good mash. 
  5. 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! 
  6. With your masher or a spatula whip the potatoes a little (like you are using a whisk)  to make them light and fluffy.
  7. Season with sea salt flakes and freshly ground pepper.

Keywords: Side Dish, Potato, Mash

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