This creamy, fluffy mashed potato recipe is a must-have side dish for easy weeknight dinners.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Place potato in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to medium and cook for 15 mins or until potato is very tender.
Drain in a colander and set aside for 5 mins for the steam to evaporate from the potato – this makes it less watery. If the potato is too wet at this stage, you could end up with a very watery mash. Meanwhile, bring the cream and milk almost to the boil in a saucepan over medium heat.
Return potato to the pan and use a potato masher, fork or potato ricer to mash until smooth. Mash in the butter – it should be melted and absorbed before you add the liquid. Add the cream mixture and mash until smooth. Place over low heat and cook, stirring, for 2-3 mins or until mash is heated through.
Start with a floury potato or an all-rounder such as a Red Royale. Floury potatoes are drier and mash more easily than waxy varieties like kipfler potatoes.
COOK. STORE. SAVE.
Clever storage: Store leftover mashed potato in an airtight container in the fridge for up to 3 days.
Creamy, buttery and so simple to make, mashed potato is a side dish everyone should learn how to make. Made from just four ingredients you’re likely to have on hand, it’s the perfect accompaniment to stewed meats, roast chicken, saucy meatballs or garlic prawns. Ready in just 30 minutes, this popular and budget-friendly mash potato recipe can be dressed up with the addition of fresh chives or crispy bacon.
When selecting your variety for the best mash potatoes, opt for floury or all-rounders, such as Australian Red Royale, Dutch Cream or Coliban potatoes. Other potato options can include Sebago or Russet. Waxy potatoes like Kipfler won’t work as well, as they hold their shape better, resulting in a chunkier mash.
For the fluffiest, creamiest mashed potatoes there are a few tips and tricks you can follow. Before boiling, quarter your potatoes uniformly for an even cook and to help remove excess starch, which can cause mash potatoes to become gluey. Don’t be tempted to cut them too small, as the potato can absorb too much water, making the mash gluggy. Once the potatoes are very tender, drain and set aside for roughly 5 minutes. The goal here is for as much steam as possible to evaporate from the cooked potatoes, drawing out moisture.
For the best results, use a potato masher or potato ricer tool to crush, mash and evenly break down cooked potatoes. If you don’t have either on hand, a fork can work just as well to create a smooth, lump-free consistency. When it’s time to add the remaining ingredients to your potato mash, chop the butter into small pieces to help it melt into the potatoes. Once fully absorbed, you’ll know it’s time to add the thickened cream and milk. From here, return the potatoes to a low heat and feel free to season your potatoes to taste.
For more easy side dishes to pair with a main course, try these simple maple carrots, 5-ingredient roasted paprika baby potatoes, chilli roasted pumpkin or classic roast potatoes with oregano, fetta and lemon.
From ham and turkey to pork and prawns, Christmas dinner is a breeze with Coles.
Your one-stop-shop when it comes to putting on an impressive Christmas meal with quality produce and ingredients.
Tripled smoked over Beechwood chips for a rich, smooth flavour.