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Creamy mash recipe

Creamy mash recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

Just four ingredients makes this delicious creamy mash - potatoes, butter, milk and salt. If you're really feeling indulgent, add cream instead of milk. Enjoy with anything you fancy.

7 people made this

IngredientsServes: 2 - 4

  • 5 potatoes, peel and cut into big chunks
  • butter to taste
  • 1 pinch salt
  • milk as needed

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Bring a large pot of salted water to the boil. Add potatoes and bring back to the boil. Cook for 15-20 minutes or until fork tender.
  2. Drain and return potatoes back to the pot. Mash potatoes with butter and milk to obtain the consistency you desire. Season and serve with extra butter.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I use this recipe at least once a week, its the only way my family eats mash! another delicious addition to this is grated cheese and diced onion! Really yummy!-04 Sep 2013

Yummy, thanks.-11 May 2013


Creamy Oven Baked Mashed Potatoes

These Creamy Oven Baked Mashed Potatoes are so simple to make, and I’m including a how to video and make ahead instructions here too!

What makes these mashed potatoes so creamy? Additions of cream cheese, sour cream and butter make these potatoes so smooth and creamy and rich. Everyone loves these, and they’re always a bit hit. You can lighten up the recipe a bit by using low fat cream cheese and light sour cream, but I recommend you go all out and use the good stuff!


How to Make Celeriac Mash

This simple celeriac puree requires just 30 minutes of prep and cook time.

  1. Peel the celery root with a swivel peeler and use a paring knife to cut out any dirty skin from the holes on the surface. Rinse off the peeled celeriac.
  2. Slice into cubes.
  3. Add the celery root, shallots, and garlic to a large pot. Pour in just enough vegetable broth to cover the veggies. Bring to a boil then cover, reduce heat, and cook for 20 minutes.
  4. Drain off most of the broth. Add the milk and butter to the pot and heat for a few minutes until melted. The goal here is to make sure you&rsquore not adding cold milk or butter to a dish that&rsquos supposed to be served warm.
  5. Carefully transfer to a blender.
  6. Blend until smooth. Taste and adjust seasonings as desired.

How to Choose the Right Sweet Potato and Prep Them.

How to Choose: The best sweet potatoes to purchase to make this creamy savory mashed sweet potatoes are red and orange-skinned sweet potatoes as they have a creamier creamier texture. The skin should be firm and smooth with no bruising, soft spots, or blemishes.

How to Store: If you purchase your sweet potatoes for this creamy savory mashed sweet potatoes a few days ahead of time, be sure to store them in a cool, dry, well ventilated out of direct sunlight and not in the fridge.

How to Prep: Peel sweet potatoes and remove the little knots from the potatoes with the tip of a potato peeler.


How to Make Easy Creamy Mashed Potatoes on a Stove Top

I absolutely love mashed potatoes. They go great with a delicious roast or a yummy chicken dish or a good ol&rsquo pork chop. When Momma would make up mashed potatoes when I was a kid, I could not wait to get a huge helping on my plate!

We have a plethora of mashed potato recipes on our site for your crock pot or instant pot. Whether you want it with ranch or bacon or with an extra creamy taste, we have you covered. So it is only logical that we provide you with a stove top recipe. This recipe is great for new cooks and for those cooks that know their way around a kitchen!

This particular recipe has an amazing flavor and is so creamy. We had plenty of food around the house, and I did not want anything to go to waste, so I made a small batch. However, if you have a larger family or need an amazing side dish to take to a potluck (when we get to have those again!), you can always double or triple the recipe.

I know people are divided on how to mash potatoes and what kind of potatoes to use. So, mash them and your ingredients however you like. You can also use whichever type of potato you like best. Red, Russet, Gold&hellipyou pick! You will just need to adjust your cooking time to accommodate soft potatoes versus hard potatoes. Make sense? When your potatoes are fork tender, you are ready to move on to the next step!


Creamy Mashed Potatoes Recipe for Diabetics

Place sliced potatoes in a pan and cover with water. Put lid on pan and bring to a boil over medium-high heat. Boil until potatoes are tender (about 15 minutes). Drain well.

Using an electric mixer on high, mash potatoes until smooth periodically scraping down sides of pan. Add 3 tablespoons half-and-half and continue beating, periodically scraping down sides of pan. Add sour cream, butter-flavor sprinkles, salt, and pepper continue mixing until smooth and combined. Thin as needed with remaining 2 tablespoons half-and-half.

Nutrition Information:

Calories: 93 calories, Carbohydrates: 19 g, Protein: 2 g, Fat: 1 g, Saturated Fat: Diabetic Side Dish Recipes Dinner Entertaining Kid-friendly Quick meals Low Calorie Low Fat Vegetarian Weight Management

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.


Preparation

Step 1

Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.

Step 2

Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.

Step 3

Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.

Step 4

Serve mashed potatoes topped with a few grinds of pepper.

Step 5

Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.

How would you rate Ultra-Creamy Mashed Potatoes?

Turned out absolutely amazing. The right amount of creamy and still a bit fluffy. Super fragrant and a nice flavor. I did not have yukon and used russet and still turned out better than any other recipe I've ever used even with russets. Also just used a potato masher and worked fine.

If you’ve never made and eaten these mashed potatoes you’ve never had simply delish mashed potatoes! I promise you! It will ultimately be a brand new experience. It’s not just the wonderful taste, but also the texture snd mouth feel of the Yukon Golds. What more can I say? They are just on a totally different level. I will never make mashed potatoes any other way no point!

Delicious, very easy. The garlic really comes through. Will absolutely make again!

LOVED. THIS RECIPE! Definitely don't skip the rosemary. I didnt add all the salt at once because of reviews saying it would be inedible (yeah right). Ended up using even a little more than the requested 4 tsp. All around great recipe and will be trying again! Also, I roasted a bulb of garlic and riced that along with the potatoes. Delicious!


Recipe Summary

  • 4 pounds thin-skinned yellow potatoes, such as Yukon Gold, peeled, cut into 1-in. chunks
  • 2 ½ teaspoons kosher salt, divided
  • 1 cup milk, warmed until steaming
  • 3 tablespoons salted butter, softened, divided

Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 tsp. salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain return to pot, off the heat.

Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add milk, 2 tbsp. butter, and 1 1/2 tsp. salt mash to blend. Top with remaining 1 tbsp. butter.

Make ahead: Up to 1 day, chilled. Reheat in a microwave until hot (if they've stiffened up, add enough milk to make them creamy).

Mashed Potatoes with Herbed Greek Yogurt: Combine 1 cup whole-milk Greek yogurt with 1 cup of your favorite chopped herbs (we like parsley, dill, and chives). Mix into finished Creamy Chunky Mashed Potatoes. Scatter an additional 2 tbsp. herbs on top.

Mashed Potatoes with Roasted Cauliflower: Put oven rack in top third of oven and preheat to 450°. Place 12 cups cauli­flower florets, cut no larger than 1 in., on a rimmed baking sheet. Toss with 2 tbsp. extra-virgin olive oil and 1/2 tsp. each kosher salt and pepper to coat evenly. Spread in a single layer and roast until cauliflower is very tender and brown on the edges, turning occasionally, about 25 minutes. Set aside about 1/3 cup of the best-looking florets, then coarsely mash remaining florets on baking sheet with a potato masher. In step 2, mix mashed florets and 1/2 cup warmed milk (not 1 cup as in the basic recipe) into mashed potatoes. Add 2 tbsp. unsalted butter, 1 1/2 tsp. salt, and pepper to taste. Top with reserved cauliflower and 1 tbsp. butter. Make ahead: Cauliflower, up to 3 days, chilled reheat before using.


Ingredients

  • 2lb potatoes (I use King Edwards)
  • 125ml water
  • 1 tsp salt
  • 6 tbsp butter (plus more to serve)
  • 1/2 tsp black pepper
  • 125ml-200ml milk or cream
  • 1 tbsp herbs of choice
  • 2lb potatoes (I use King Edwards)
  • 4.4oz water
  • 1 tsp salt
  • 6 tbsp butter (plus more to serve)
  • 1/2tsp black pepper
  • 4.40z-7oz milk or cream
  • 1 tbsp herbs of choice

Method

To make the sauce, melt the butter with the olive oil in a large pan. Sweat the shallots, fennel, garlic and kaffir lime leaves on a low heat, until soft. Add the vinegar and the vermouth and cook, until the liquid has reduced by half.

Add the stock and cook, until reduced by half again. Add the double cream, bring to the boil and add the herbs, spring onions and lime juice. Season with salt and pepper and set aside.

To make the mash, put the potatoes in a large pan of boiling water over a high heat. Cook until the potatoes can be easily broken with a fork. Drain and leave in the colander for 3–4 minutes, until the steam has evaporated.

Add the butter and cream and mash the potatoes with a potato masher, until smooth.

Put a steamer over a pan of boiling water. Add the seafood and cook for 3–4 minutes, until cooked. Discard any mussels that remain closed.

To serve, spoon the mash onto four plates, scatter over the seafood and spoon over the sauce. Garnish with dill and the panko breadcrumbs.