I don’t know about you but when it’s Thanks Giving or Christmas at our house there’s got to be a big bowl of creamy mashed potatoes on the table. This was my take on my grandmother’s recipe and it quite possibly is the perfect mashed potatoes dish for any occasion.
About this recipe.
Mashed potatoes are the ultimate comfort food. Whether you are serving them alongside a Sunday roast, a holiday feast like Thanks Giving or Christmas, or just as a simple midweek treat, they need to be done right—creamy, fluffy, and packed with buttery goodness.
Over the years, I’ve experimented with different techniques to get the perfect texture, and today, I’m sharing my foolproof method for the best, creamy mashed potatoes you’ll ever make.
Serving Suggestions
You can serve these creamy mashed potatoes whenever it sounds good. They are even great on their own if you're feeling a bit peckish. Enjoy them with roast beef, Thanks Giving turkey or even a classic sausage and onion gravy.
They are exceptionally delicious as a side for this Italian Poussin recipe.
Once you've tried this method, you'll never go back to lumpy, bland mash again. Give it a go and let me know in the comments how you get on!
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Ingredients
Be sure to get all your ingredients prepared and ready before you start. To make the perfect mashed potatoes, it’s good to have everything you need in place!
- Maris Piper or Russet potatoes, peeled and cut into chunks
- unsalted butter
- Heavy Cream / Double Cream
- extra virgin olive oil
- garlic
- Salt and freshly ground black pepper,
- chopped parsley, (optional to garnish)
See recipe card for quantities.
Perfect mashed potatoes, step by step
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- Step 1: Peel and cube the potatoes and then let them soak in water for a few minutes.
- Step 2: Bring a pot of water to a boil and cook the potatoes until fork tender.
- Step 3: Strain the potatoes through a colander and shake out any excess water. Put the potatoes back in the pot over a low heat for a couple of minutes to evaporate any moisture and then mash.
- Step 4: If you have a ricer, run the mashed potatoes through it. This will ensure there are no lumps.
- Step 5: Heat the oil and butter over a medium heat and add the garlic. Fry the garlic until soft. A couple of minutes should do the job.
- Step 6: Pour in the cream and heat it through.
- Step 7: Gradually and slowly add the potatoes to the pot until all the mash is in there. Stir continuously as you do.
- Step 8: Fluff up the potatoes with a wooden or metal spoon by stirring gently. Season with salt and pepper to taste and then garnish with more butter and chopped parsley.
Variations of perfect mashed potatoes
This recipe for perfect mashed potatoes gets fantastic results. You might like to try some of the following suggestions too:
- Roasted Garlic - Slice a head of garlic horizontally and top each half with a little butter. Then roast in your oven at 160°C/320°F for about 30 minutes until the garlic is soft. Scoop that into your mash.
- Cheese - Adding grated Parmesan or Cheddar to the mash makes it extra lush!
- Adding more Extra Virgin Olive Oil - You might like to use more olive oil and less butter for a more European flavour.
Equipment
The following tools will make this recipe easier and better.
- A heavy bottomed pot – This will make it easier to really get in there and fluff that mash.
- Wooden or metal spoon – The potatoes will be thick. Using a stiff spoon will help stirring it all together.
- Potato masher – Although you could just run the cooked potatoes through a ricer, it is easier if you mash them first.
- Potato ricer – For getting your potatoes extra fluffy with no lumps
Storage
If you have leftovers or you would just like to work ahead of time, you can store your perfect mash in the fridge in an air-tight container for up to 2 days.
To reheat, place in a pot over a gentle heat, adding a splash of milk, cream and/or butter to restore its creaminess.
You can also freeze this mash and it will freeze well up to 3 months. To do so, allow to cool completely. Divide into air-tight containers or freezer bags. Flatten the bags to save freezer space and make thawing easier.
Be sure to label and date the containers before freezing and allow to thaw completely before reheating as above.
Top Tip
If you don't already have one, get yourself a potato ricer! Although this recipe will work if you just mash the potatoes, a ricer will get you perfectly mashed potatoes with no lumps.
FAQ
The best potatoes are floury varieties like Maris Piper, Russet, or Yukon Gold. These have a high starch content, which makes them light and fluffy when mashed. Waxy potatoes (like Red Potatoes or New Potatoes) tend to be too firm and can turn gluey.
Overworking the potatoes releases excess starch, making them sticky. To avoid this:
Use a potato ricer or masher instead of a food processor or blender.
Drain and dry the potatoes well before mashing to remove excess moisture.
Peeling before boiling ensures even cooking and a smoother mash. However, if you want to retain more flavor, you can boil them whole with the skins on and peel them afterward. Just make sure to dry them well before mashing.
Mashed potatoes need generous seasoning! Here’s how to boost their flavor:
Salt the water when boiling the potatoes—this seasons them from the inside.
Use real butter for richness, not margarine.
Consider add-ins like roasted garlic, Parmesan cheese, or fresh herbs for extra depth.
Don’t skimp on the salt! Salt will bring out the natural flavor the potatoes.
Related
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Recipe
Perfect Mashed Potatoes Recipe
Ingredients
- 1.5 kg (3.3 lbs) Maris Piper or Russet potatoes, peeled and cut into chunks
- 150g (5 oz) unsalted butter, cubed, plus more to garnish
- 250ml (1 cup) whole milk (or double cream for extra indulgence)
- 3 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoon chopped parsley, (optional to garnish)
Instructions
- Bring a large pot of lightly salted water to a boil. When it reaches a gentle boil, add the potatoes and cook for about 20 minutes or until fork tender.
- Pour the potatoes and water into a large collander. Shake the potatoes a few times to get rid of any excess water. For extra fluffy potatoes, pour them back into the hot pot and place over a low heat, shaking a few times. This will help evaporate any excess moisture.
- Mash the potatoes with a potato masher and then run them through a potato ricer. This will get rid of any lumps and it is an important step if you want perfect mashed potatoes. Do not use a food processor! Although it might sound like it would do the job, it will turn your mash into glue. Set aside in a bowl.
- Returning to you large pot, melt the butter and oil over a medium heat and add the chopped garlic. Fry the garlic until soft but avoid browning or burning it. Then pour in the cream and stir well to combine.
- Add the mashed potatoes in small amounts, stirring them into the butter mixture until all of the mash is in the pot.
- Using a wooded or metal spoon, fluff the potatoes by stirring rigorously until you are happy with the consistency. Season with salt and pepper to taste and stir it all together well.
- Serve in a serving bowl, ganished with more butter that will melt over the top and chopped parsley if you like.
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