Easy Creamy Mashed Potatoes

No complicated list of ingredients, just 3 simple staples, potatoes, cream, butter and a little seasoning. This easy side will elevate any weeknight dinner, but also makes a great addition to any holiday feast.

This is a back to basics mashed potato recipe that proves simplicity is the secret to flavour perfection.

Recipe ingredients

Find the full list of ingredients and quantities in the recipe card below.

• Potatoes - I use Maris Piper but you could also use a King Edward or another variety of floury potato (in the US I'd recommend Yukon Gold or Russet).
• Cream - I use double cream (heavy cream) for a really rich and silky texture. However, you could use single cream (half and half) or even milk if you prefer.
• Butter - adds great flavour and texture to mashed potatoes. I use salted butter, but you can use unsalted butter, just check the seasoning before you serve.
• Seasoning - I season the potatoes with sea salt and you could also add some freshly ground black pepper if you wish.

How to make creamy mashed potatoes

• Place the potatoes in a pan of boiling salty water and cook until soft enough to mash (insert a fork or knife into the potato and there should be no resistance).
• Drain the potatoes and set aside to steam dry for a couple of minutes.
• Warm the butter and cream gently in a saucepan, heating gently until the butter has melted and the cream is just warm. Do not allow to boil.
• Using a potato masher mash the potatoes to a really smooth consistency, getting rid of any lumps.

• Pour the butter and cream mixture over the potatoes and stir through. Season to taste with salt and pepper and serve immediately.

Recipe variations

• Cream - I've used double cream (heavy cream) which gives the potatoes a velvety texture. However you could also use single cream (half and half), crème fraiche or sour cream.
• Cheese - use any variety of cheese; a grated hard cheese like vintage cheddar, parmesan or gruyere; or swap some of the double cream and butter for cream cheese instead.
• Mustard - mustard is a great addition to mashed potatoes, try my Mustard Mashed Potatoes. You can use English mustard, Dijon mustard, wholegrain mustard, or a combination of mustards.
• Garlic/onion - add some finely crushed garlic or stir through some finely chopped spring onions.
• Fresh herbs - you can add 2 tablespoons of finely chopped herbs. Try woody herbs like sage or thyme, or soft herbs like parsley, chives or dill.
• Dairy free - swap the butter and cream for dairy free alternatives. Or use 4-6 tablespoons of extra virgin olive oil instead.

Serving suggestions

Creamy mashed potatoes are a versatile side dish that work with a variety of different main course dishes, from meat and poultry to fish and vegetable based dishes.

Try spooning some Paprika Beef over a portion of this creamy mash, or serve it with my Pork Fillet Wrapped in Bacon or Pan Fried Chicken with Bacon.

Useful hints and tips

1. Season the water with salt when cooking potatoes as this will make all the difference to the finished dish.
2. Once boiled set the potatoes aside to steam dry for a couple of minutes while you warm the cream, as this will stop the mash becoming too watery.
3. Always warm the cream before mashing through the potatoes. Warm cream is better absorbed by the potatoes and results in creamier mashed potatoes.
4. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of these popular potato sides:

• Mustard Mashed Potatoes
• Easy Boulangere Potatoes
• Easy Dauphinoise Potatoes
• Best Crispy Roast Potatoes
• Hasselback Potatoes

If you are looking to change things up a bit, have a look at my 12 Best Potato Side Dishes post. It's full of useful hints and tips, along with all my favourite potato sides.