Easy Mashed Potatoes Recipe with Butter & Cream

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Easy Mashed Potatoes Recipe with Butter & Cream

These Easy Mashed Potatoes are packed with both salty butter and thick cream to make the most luxurious, smooth and flavourful mash you'll ever eat. I've included all my tricks and tips to make sure that you can make this simple side with zero fuss or issue so you'll make this again and again.

5 from 3 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings

Author Chloe

Equipment

Wooden Board

Sharp Knife - Large

Saucepan - Medium

Vegetable (Speed) Peeler

Measuring Scales

Measuring Spoons

Mixing Bowl - Extra Small

Potato Masher

Silicone Spatula

Ingredients

900 g Potatoes
2 tsp Fine/Table Salt
8 tbsp Double Cream (Heavy Cream)
60 g Salted Butter
Sea Salt Flakes

Instructions

Put a kettle of water onto boil.
Peel 900g Potatoes and remove any bruises or eyes.
Cut the potatoes into rough 1" cubes.
Put into a medium saucepan along with 2 tsp Fine Salt.
Cover with boiling water and bring to the boil. A lid will help speed the process.
Boil for around 15 minutes or until the potatoes are soft all the way through. You can use a sharp knife to check.
Drain the potatoes well and allow them to sit and steam a little dry for a few minutes.
Meanwhile add 8 tbsp Double Cream and 60g Salted Butter to a small heatproof bowl.
Microwave for 30 seconds and then 10 second busts until all the butter is melted and the cream is warm.
Use a potato masher to mash the potatoes directly in the pan.
Move the pan onto a very low heat and give the mash a stir with a spatula. Use the spatula to press any little lumps left against the bottom and edge of the pan. Don't walk away from the pan as the potatoes on the bottom will burn.
After a minute, and as the potatoes get hot, add around ⅓ of the cream/butter mixture.
Stir until the cream is hot and it has all be incorporated into the potatoes. You will see the texture start to change.
Add ½ the remaining/cream butter.
Stir again until totally absorbed.
Add the remaining butter/cream.
Beat for the last time until all the liquid is absorbed. If you do want to add more cream and/or butter, you of course can. It is best to heat it first or at least push the potato to one side in the pan and add the cream/butter to heat/melt before stirring it in.
Taste the potatoes and add Sea Salt Flakes a little at a time until you're happy with the salt level. You might not need to add any if using an especially salty butter.
Serve piping hot!

Nutrition (Approx)