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  • Nicola

Very Creamy Mashed Potatoes

Updated: Apr 14, 2020

Creamy Mashed Potatoes - Garnish

Key Steps:

  1. Starchy Potatoes are a must. Russets or Yukon Golds are starchy potatoes that will get you those delicious fluffy mashed potatoes. Stay away from the waxy varieties, such as red potatoes or fingerlings will not absorb the liquid or break down as easily. (unless you like the lumpy kind)

  2. Cook the potatoes in salted water, in order to have well-flavoured potatoes.

  3. Room Temperature or slightly heated butter and cream make for better absorption from the potatoes

  4. Cook the potatoes until they are very fork-tender.

  5. Drain all of the cooking liquid before introducing any new ingredients.

  6. Do not cook the potatoes whole. Cut them into slices or wedges.

How to spice up your potatoes:

  1. Substitute with Duck Fat

  2. Add Bacon or Bacon Fat, cause well.. Bacon makes everything better

  3. Add Basil

  4. Add Peas

  5. Add Parsley

  6. Add smoked paprika

  7. Add Wilted Spinach

  8. Truffle Paste or Truffle Butter or Truffle Oil – Any kind of truffle

  9. Drizzle with Porcini Oil

  10. Add Caramelized Onions

  11. Add Roasted Garlic

  12. Substitute Cream with Buttermilk

  13. Substitute Cream and Butter with Sour Cream

  14. Substitute Cream and Butter with Ranch Dressing

  15. Add Chipotle Pepper

  16. Add Celery Root

  17. Add Parsnips

  18. Add Carrots

  19. Add Chili Powder

  20. Add Cheddar and Jalapenos

  21. Add Rosemary

  22. Add Sage

  23. Add Pesto

  24. Add Chives

  25. Add Cheese

  26. Substitute Butter with Brown Butter

  27. Add Fried Green Onions

  28. Be creative. Potatoes are flexible and can easily be dressed up.


Very Best Creamy Mashed Potatoes


7 1/2 lbs of Russet Potatoes, peeled and cut into 1/4 pieces 2 to 2 1/2 Cups Heavy Cream 1 Stick Unsalted Butter 1/2 Teaspoon Nutmeg 2 Teaspoon Salt Garnish with Chives (optional)


  1. Peel and Cut the Potatoes. Wash them after doing so.

  2. Add the potatoes to cold salted water.

  3. Boil the potatoes for about 20 minutes or until fork-tender.

  4. Drain all of the cooking liquid. Mash the potatoes with a potato masher, hand mixer, food mill or potato ricer. Add the butter and start mashing potatoes.

  5. Stir in the cream, nutmeg, and season with salt. Taste and adjust with additional salt or butter if needed. If the potatoes aren’t quite creamy enough, add more butter or cream.

  6. Sprinkle fresh thyme on top.


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