Mashed potatoes

You can't go wrong with this classic recipe for mashed potatoes. These taters go well with a diversity of dishes. Mashed potatoes in about half an hour.

30 minutes 4 people Side dishes
Mashed potatoes


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  • 1.5 lbs of floury potatoes
  • half a teaspoon of salt
  • 4 (about 60 millilitre) tablespoons of heavy cream
  • 2 or 3 tablespoons (30 or 45 grams) of butter. More will make the mashed potatoes more creamy.
  • 2 (about 30 millilitre) tablespoons of full fat milk
  • Salt and pepper
Mashed potatoes ingredients
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Kitchen equipment

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  • Potato peeler
  • Fine sieve and a ladle or potato masher
  • Chef's knife + cutting board
  • 1 large pan
  • Strainer


30 minutes 4 people Side dishes

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Preparation of the mashed potatoes – 10 minutes

Peel the potatoes using the potato peeler and rinse them in a large bowl with fresh, cold water. Slice the potatoes into slices.

Doing this will lower overall cooking time because the potatoes will cook faster.

Cooking the mashed potatoes – 20 minutes

Put a large pan on high heat, and add the potato slices and cold freshwater. The potatoes have to be covered by water for at least 1 inch. Add half a teaspoon of salt to the water. Be sure to have the heat fully up.

When the water starts boiling, reduce the heat to medium-low. Let it simmer for 10 to 15 minutes until you can easily poke through the potatoes with a fork. When the potatoes are done cooking, drain the water, and for a very smooth result, you can also use a fine sieve to mash them.

Use a ladle to press the potatoes through the fine sieve. Pour (preferably warm) cream and butter over the potatoes. Add milk and beat until the mashed potatoes are very smooth.

Add more milk to make the mashed potatoes more creamy. It's up to you how creamy you want them to be. Finally, add some salt and pepper to taste and serve immediately. 

Mashed potatoes
Mashed potatoes

Ready to serve

These mashed potatoes are a classic, one of those dishes where you can't go wrong! Enjoy!

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