Creamy Mashed Potatoes

Something that just works as a side to so many meals, and is excellent for freezing, is mashed potatoes. I share my favourite recipe for the creamiest, loveliest mash from scratch!

No potatoes wasted

I genuinely love mash, not just as a necessity but as a super tasty choice as a side to… anything really, it goes equally well with fish, chicken or red meat (and vegetarian dishes too, of course!). But a fantastic benefit of mashed potatoes is that it’s a super easy way of using up potatoes that are on the older side and need using, especially as you can freeze mash and really easily take a portion out and reheat when needed. This makes the rest of the meal so easy too, if the mash is already done! Another great thing about mashed potatoes is that if you only have a small portion left which wouldn’t be quite enough as a side to a meal, you can add it in a soup with other ingredients and it will add creaminess and flavour. Also, you can roll balls or finger shapes of mash in egg and breadcrumbs for some easy croquettes as a snack, or you can incorporate them into fritters or savoury pancakes. Have I convinced you to make more mash yet? Here is my creamy mashed potatoes recipe:

Creamy Mashed Potatoes

Makes enough for 4 servings plus some leftover

• 1kg potatoes of your choosing

• 1/2 cup grated cheese (cheddar or parmesan are my favourites)

• 1/3 cup whole milk (or other preferred milk)

• 1/4 cup (2 large tablespoons) butter

• 1 generous tsp mustard

• Salt and pepper (ground, white pepper is great for this) to taste

• Optional additions: a couple of tablespoons of cream cheese, some cottage cheese (this can add some lumps but it’s so tasty), 1tbsp nutritional yeast

Recommended: a food processor or strong blender, or a immersion blender. If you are looking for a new food processor or blender, you can have a look at Magimix’s range (affiliate link which helps the channel at no added cost for you, you can also use the code SCRATCH24 for 10% off!).

Also needed: a small pan/oven proof dish, ideally 8x8 inches or thereabouts.

Peel your potatoes if you want them super creamy, but you can also make mash with the peel on (especially if the type of potatoes you use have a thin peel). Quarter the potatoes and boil them until very soft. Pour out the water, but leave a tiny bit in at the bottom. Mix with either an immersion blender, food processor or blender.

Add milk, cheese, butter, mustard and seasoning (and any optional additions), and mix again, until super creamy. Serve up immediately, or put in freezer bags or boxes and let cool down before you refrigerate or freeze. Enjoy!

Do let me know if you tried this mash recipe and share a photo on social media - don’t forget to tag me!