Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 1 kg potato, peeled and cut into even chunks; 2.5 l water; 1 tsp salt; 150 ml milk, warmed; 50 g butter; ¼ tsp black pepper; 1 tbsp chives, chopped (optional)

Vegetarian

Floury potatoes boiled until tender, then mashed smooth with warm milk and butter — the essential side for roasts, sausages and stews.

Creamy Mashed Potatoes is an International side dish, ready in about 32 minutes and made with potato and butter. It serves 4 and is rated beginner to cook.

Start cooking

Top-down view of creamy mashed potatoes garnished with scallion in a white bowl. — Photo: IARA MELO / Pexels · Pexels License

Prep: 10 min
Cook: 22 min
Total: 32 min
Serves: 4
Level: Beginner
Calories: 306

Ingredients

4 servings

1 kg Potato (opens in a new tab), peeled and cut into even chunksFloury varieties such as Russet, Maris Piper or Yukon Gold.
2.5 l Water (opens in a new tab)For boiling; drained.
1 tsp (6 g) Salt (opens in a new tab)Some is lost in the drained water.
150 ml Milk (opens in a new tab), warmedSwap: Soy milk (With olive oil for dairy-free mash.)Contains milk
50 g Butter (opens in a new tab)Swap: Olive oilContains milk
¼ tsp (0.5 g) Black pepper (opens in a new tab)Or white pepper.
1 tbsp (3 g) Chives (opens in a new tab), chopped (optional)

Equipment

Saucepan (opens in a new tab)

Method

1
Step 1
Put the potatoes (opens in a new tab) in a large pan of cold water with half the salt. Bring to the boil, then simmer until a knife slides in with no resistance, 15–20 minutes.
- 20 min
- medium-high heat
- Saucepan (opens in a new tab)
Starting in cold water cooks the chunks evenly to the centre.
How it looks · Photo: Lionel Ntasano on Pexels
2
Step 2
Drain well and return to the hot pan over low heat for a minute to steam off excess moisture.
- 2 min
- low heat
3
Step 3
Mash until smooth with a masher or ricer, then beat in the butter (opens in a new tab), warm milk (opens in a new tab), remaining salt and pepper (opens in a new tab). Top with chives (opens in a new tab).
- 3 min
How it looks · Photo: Mateusz Feliksik on Pexels

About this dish

Origin: Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Ireland, Germany, Canada, France
Dish: Dinner · Lunch · Side dishes
Cooking method: Boiled
Taste: creamy, buttery, mild
Diet: Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for: Child-friendly · Budget-friendly · Everyday · Make-ahead
Cook more with: Potato · Butter · Milk
Techniques: Boiling · Simmering

Allergens

Contains, can be adapted: Milkfrom milk, butter

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

306 kcal per serving

Calculated

1 serving ≈ 275 g · recipe makes 4

Where the energy comes from

Protein 8%
Carbohydrate 58%
Fat 33%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	306 kcal	111 kcal
Protein	6.5 g	2.4 g
Carbohydrate	45.7 g	16.6 g
Net carbohydrate	40.4 g	14.7 g
Sugars	4 g	1.5 g
Added sugars	0 g	0 g
Fibre	5.3 g	1.9 g
Fat	11.6 g	4.2 g
Saturated fat	7.2 g	2.6 g
Trans fat	0.4 g	0.1 g
Cholesterol	31 mg	11 mg
Sodium	707 mg	257 mg
Salt equivalent	1.8 g	0.6 g

Vitamins & minerals per serving

Potassium: 1119 mg
Calcium: 140 mg
Iron: 2.1 mg
Magnesium: 74 mg
Vitamin A (RAE): 103 µg
Vitamin C: 49 mg
Vitamin D: 0.5 µg
Vitamin B12: 0.2 µg
Folate (DFE): 40 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Optional ingredients are not included: chives.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Warm the milk and butter together before beating them in for the smoothest, lightest mash.

Common mistakes

Using a blender or food processor, which turns potatoes gluey.
Adding cold milk, which cools the mash and makes it stodgy.

Serve with

With sausages and gravy, roast chicken, stews, meatballs or baked fish.

Storage

Keeps 3 days in the fridge.

Reheating

Reheat with a splash of milk over low heat or in the microwave, stirring.

Variations

Garlic mash: Simmer 3 peeled garlic cloves with the potatoes and mash them in.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Potato, peeled and cut into even chunks1 kg · 1000 g
Milk, warmed150 ml · 155 g
Butter50 g

Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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