Whipped creamy mashed potatoes are a must for the holiday feast. Potatoes that are velvety smooth, buttery and ultra-creamy that’ll have your guests swooning for a second serve all with just five simple ingredients.
Potatoes, cream, butter, salt and pepper and maybe a good sprinkle of finely chopped chives strewn over the top with a little bit more butter melted ready to cut through your mash.
The secret is to use a hand, or stand mixer to whip your potatoes into a glorious, velvety smooth and magnificent mash.
Mashed potatoes are something we all probably grew up eating. Whether it was Mum, or Dad’s lumpy mash with a little butter and milk and stomped with a potato masher till combined and plopped on the plate, or Aunt Maud’s Christmas mash that was a disaster, but you still had to eat it.
At it’s worst mashed potato can be grey, gluey and in general a lumpy mass, but at it’s best it’s the show stopper of the holiday feast married up with the gravy.
It’s an elegant side dish. Velvety, creamy, smooth and buttery that’ll make you want to come back for more, and more. This recipe will help you achieve the perfect whipped creamy mashed potatoes.
how to prepare whipped creamy mashed potatoes
First up peel your potatoes and cut out any little dark ‘eyes’ that may be present. Cut the potato into uniform pieces and place in a pot and cover with cold water.
Season with salt and bring to a boil. Now reduce the heat to a solid simmer and cook until the potatoes are soft butter tender.
Drain the potatoes and gently heat the cream. Use your beaters to gently break the potatoes apart without the motor running.
Turn the motor on and add all of the butter.
Slowly add the cream and beat the potatoes till they’re smooth.
Season with salt and fine white pepper. Serve with a drizzle of butter over the top and freshly snipped chives. Now applaude yourself!
why start boiling potatoes in cold water
If you start cooking your potatoes in boiling water the outside of the potatoes will cook before the centre leaving you with unevenly cooked potatoes and the outside will be mushy and start to fall apart before the middle is cooked.
types of potatoes to use
- in Australia we have used dirt brushed potatoes, which are labelled as such, but are in fact a Sebago potato variety which are an excellent all-rounder
- Russet potatoes also known as Idaho potatoes are ideal for mashing
- Maris Piper is also considered a good all-rounder to use for mash
tips for perfect mash
- cut potatoes into even sized pieces so that they cook at the same time
- always start your potatoes cooking in cold water
- add salt so the potatoes season all the way through
- cook the potatoes till they are extremely tender, and soft
- heat your cream before adding
other flavours to add to your mash
Mashed potatoes can be the ultimate comfort food and you can add a lot more flavours to your mash to really make it sing.
- finely grated parmesan cheese
- roasted garlic cloves which turn all sweet and golden when baked is delicious mixed through mash
- sour cream instead of the cream, and cheddar cheese mixed into the mash
- steamed cauliflower florets mashed through mash is devine
- cheddar cheese, chives and bacon mashed potatoes is sublime
- add parsnip pieces when boiling the potatoes for a parsnip and potato mash
- add chopped shallots (scallions) or finely diced onion when beating your mash
- crumbled feta cheese and steamed leeks
- crumbled blue cheese or Boursin, that French cream cheese loaded with herbs and garlic is also pretty delish
- a spoonful of horseradish adds a little zing
how to keep your mash hot
- microwaving is probably the easiest method as you can heat them in the serving bowl and the job is done
- a slow cooker is a great way to keep your mash hot. You can make the mash early in the day and pop it in the slow cooker to keep them hot for around 4 hours on low
- pop potatoes in a heatproof bowl and cover with foil over a pot of simmering water
- if you happen to have a sous vide machine this is a great way to keep the potatoes hot and at an even temperature
Check out some more winning potato recipes
Candied sweet potatoes are sticky, sweet and bathed in butter, brown sugar and orange juice. In a word, delicious. The perfect partner for a baked ham and they are a must for the holidays.
These are a must for our annual Boxing day meal of baked ham served with these candied sweet potatoes, which we also bake fresh pineapple chunks into the glorious butter, brown sugar and orange sauce.
Serve these with boiled and buttered baby chat potatoes, tossed with freshly chopped Italian parsley, along with fresh green beans, frenched, and you have a meal worthy of all of the compliments.
Who doesn’t like a creamy potato bake? Thin slices of potato swathed in cream, garlic, a dusting of nutmeg and each layer sprinkled with parmesan cheese.
Call it creamy potato bake, potatoes Dauphinoise or potatoes au gratin, the results are the same. It really is the ultimate potato side dish and is very easy, and simple to put together.
It’s luxurious, silky and loaded with flavour. The world is just fine when potato, cream and cheese get together in our opinion.
Pommes Anna is a classic French recipe that takes the humble potato into a league of its own. It’s such a decadent, and elegant dish that’s rich with butter, and potatoes that almost melt in your mouth.
Ultra thin slices of potato, layered and brushed with garlic butter, sprinkled with fresh thyme leaves, dusted with grated parmesan and seasoned with salt and pepper.
The exterior becomes all golden brown and crisp, while the centre potato slices absorb the glorious garlicky butter, thyme and parmesan, and turns silky soft. What’s not to like.
Potato galette with duck fat and caraway is a rustic potato side dish that is rich, buttery, crispy on top and meltingly tender inside. Thin slices of potato and sweet eschallots swathed in duck fat and butter, and seasoned with caraway. Big Fat Yum!
We love to serve this easily made potato dish in summer or winter. It goes beautifully with barbecued fish or beef steak, and is perfect served with roast beef or chicken.
Watch How To Make Whipped Creamy Mashed Potatoes
We would love to hear from you in the comments below when you make this whipped creamy mashed potatoes recipe.
Whipped creamy mashed potatoes are a must for the holiday season. Potatoes that are velvety smooth, buttery and ultra creamy that'll have your guests swooning for a second serve all with just five simple ingredients.
- 1 kg (2 pounds) brushed potatoes or Ukon gold, Maris Piper or Russet
- 2/3 cup pouring cream - see notes below
- 150g (5 ounces) unsalted butter
- 2 teaspoons salt - 1 for cooking and 1 for seasoning
- 1/2 teaspoon fine white pepper
- chives to garnish - optional
- peel and cut potatoes into even sized pieces
- place in a pot and cover with cold water
- add 1 teaspoon salt
- place pot over heat and bring to a boil
- reduce heat to a rapid simmer and cook until potatoes are very tender when pierced with a knife
- drain potatoes
- pour potatoes into the bowl of your mixmaster and use the unattached beater to roughly mash the potatoes, then connect the beater
- gently heat the cream in a small saucepan
- add the butter and gradually add the cream and whip on medium until smooth and lump free
- add 1 teaspoon salt and the pepper and mix until combined
- spoon into a serving plate and sprinkle with chopped chives and a drizzle of butter
- serve and enjoy!
- pouring cream is cream that has 35% fat and no thickeners