clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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!


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



  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