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Splash of Taste – Vegetarian Recipes

Splash of Taste - Vegetarian Recipes

Easy veggie recipes

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Home / Vegetarian

Mashed potato recipe

Published November 21, 2021 | Updated November 30, 2022 | By Mandy & Jane

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Ultra-smooth, thick, and creamy, our mashed potato recipe gives you the perfect mash, each and every time. Is there anything better than tucking into a portion of creamy mash potatoes? We’ve fine-tuned our recipe over the years so that you can recreate it for yourself and your family and become a kitchen legend!

Close up of homemade mashed potato with fresh chives and melted butter.

Why you’ll love this recipe

  • Nothing beats homemade mashed potatoes, smooth, creamy, and delicious!
  • The whole family will love it, including the kids!
  • It’s the perfect side dish for Sunday lunch, Thanksgiving dinner or Christmas dinner.
  • All the ingredients are 100% vegetarian.

Creamy, smooth mashed potato with no lumps, is a must in our household, it’s such a family favorite so it needs to be perfect. Each and every time.

Ingredients you’ll need

You’ll need all the ingredients shown in the photograph below.

Ingredients needed to make mashed potato, fresh chives, whole milk, potatoes, kosher salt, black pepper and cream.

How to make creamy mashed potato with step-by-step instructions

Making the best mashed potatoes is easy if you follow our simple instructions.

A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Peel your potatoes and cut them into chunks. Place the potato chunks in a large pot of salted water, and over high heat, bring to a boil, reduce the heat to medium, and simmer for 15 minutes, until soft.

In a pan of salted water bring the potatoes to a boil and simmer.
Peel your potatoes, chop them into quarters, place in a pan of salted water, and bring to a boil.
Drain the cooked potatoes.
Drain your cooked potatoes.

In a colander, drain the potatoes thoroughly, return them to the pot and leave for a minute.

Add milk, cream, butter, sea salt, and pepper, and mash the hot potatoes until you have a smooth creamy consistency.

Add salt and pepper, milk, cream and butter.
Place them back into the pan, and add milk, cream, butter, kosher salt, and pepper.
Mash the potatoes and ingredients.
Using either a potato masher or a potato ricer, mash your potatoes until smooth and creamy.

Transfer your creamy mashed potato to a serving bowl, garnish with fresh chives and serve immediately.

Enjoy your creamy mashed potatoes!

Recipe notes and tips

  • Play with the flavors
    Add garlic cloves, green onions, or sour cream, don’t be afraid to experiment.
  • Elbow grease only!
    Don’t use a food processor or blender, you’ll find that the potatoes go really glue like before you know it.
  • Storing mashed potato
    Store in the fridge in an airtight container for up to 4 days or freeze for up to a month, ensuring that you thoroughly defrost before using.

What do I serve mashed potato with?

We love serving mashed potatoes with a vegetarian Sunday dinner.

It goes perfectly with our nut roast, lentil loaf, or mushroom wellington.

Add some roast parsnips, roasted cauliflower, parsnip puree, oven-roasted potatoes, roasted carrots, Yorkshire puddings, along with red wine gravy and you’ve got a delicious feast!

Can I reheat mashed potatoes?

Yes, mashed potatoes reheat very well.

Simply reheat them over medium heat and add a little more unsalted butter and milk and stir constantly.

What can I make with leftover mashed potato?

Our household doesn’t understand the concept of ‘leftover’ mashed potato, but if you’ve made too much for your family, then here are a few ideas of how to use it up mashed potato fritters, vegan shepherd’s pie, or Quorn cottage pie.

Add a little cream cheese, onion, and garlic and you’ll have this delicious southern style mash!

What are the best potatoes for mashing?

Russets, Yukon Gold potatoes, Maris Piper, and King Edwards all make great fluffy mashed potatoes.

Close up of homemade mashed potato with fresh chives and melted butter.

Do you peel potatoes before boiling them for mashed potatoes?

Yes and no.

You can leave the skin on a potato and boil it, once cooked and drained, you then need to carefully remove the skins before mashing.

That’s great because you’ll get a lot more of nutrients from the potato.

Not everyone has the time, or inclination, to do this, so in our easy recipe, we’ve peeled the potatoes before we cooked them.

Do I have to use a potato ricer?

No, you don’t.

We can’t pretend that a potato ricer doesn’t give your mashed potatoes a dreamily smooth consistency but it’s not an essential piece of equipment for this mashed potato recipe.

A good old-fashioned handheld potato masher will give you a smooth bowl of mashed potato, you just need to use a bit of elbow grease!

A bowl of homemade mashed potato with a serving spoon, ready to eat.

How do you store mashed potato?

Our mashed potatoes recipe keeps in an air-tight container in the fridge for up to 4 days.

You can also freeze them for up to a month, just ensure you defrost them in the fridge for 24 hours before reheating.

More easy potato recipes for you to try

  • Hasselback potatoes – elegantly stylish and they taste amazing!
  • Cheesy potato casserole – easy to make and a real crowd pleaser!
  • Oven roasted potatoes – Crispy on the outside and beautifully fluffy on the inside, you’ve never made roast potatoes like these before!
  • Hashbrown casserole – one of my family favorites and so easy to make!
  • Potatoes Daphinoise – layers of thinly sliced scalloped potatoes cooked in a cheesy, creamy sauce, you have got to give them a try!
Freshly made Hasselback potatoes.

Hasselback potatoes

Someone dishing up a cheesy potato casserole.

Potato Casserole Recipe

Oven roasted potatoes ready to eat.

Oven-roasted potatoes

Dishing up a serving off homemade hashbrown casserole.

Hashbrown Casserole Recipe

Homemade dauphinoise potatoes, ready to eat.

Dauphinoise potatoes recipe

We hope you enjoy making and eating our creamy mashed potato and would love to hear how you got on with making it.

Please leave a comment below and feel free to ask any questions you may have.

A bowl of homemade mashed potato ready to eat,
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Mashed potato recipe

Tired of lumpy mashed potato? Learn how to make ultra-smooth, thick & creamy, our mashed potato recipe gives you the perfect mash, each & every time. Is there anything better than tucking into a portion of creamy mash potato? We've fine-tuned our recipe over the years so that you can recreate it for yourself and your family and become a kitchen legend! Perfect for Sunday dinner, Thanksgiving dinner and Christmas dinner
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Calories290
Course: Side Dish
Cuisine: Worldwide
Author: Mandy Applegate | Splash of Taste
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Utensils

Large saucepan

Ingredients

  • 2 lbs Potatoes peeled and chopped into chunks
  • 1 ½ tblp Full fat milk
  • 1 ½ tbsp Heavy cream (double)
  • 3 tbsp Butter
  • ½ tsp Salt
  • ½ tsp Black pepper
  • Fresh chives optional
US Customary – Metric

Instructions

  • Peel your potatoes and cut them into chunks. Place the potato chunks in a large pan of salted water, and over high heat, bring to a boil, reduce the heat to medium, and simmer for 15 minutes, until soft. In a colander, drain the potatoes thoroughly, return them to the pan and leave for a minute
    2 lbs Potatoes
  • Add milk, cream, butter, sea salt, and pepper, and mash the potatoes until you have a smooth creamy consistency. Transfer your creamy mashed potato to a serving bowl, garnish with fresh chives and serve immediately. Enjoy your best ever creamy mash potato!
    1 ½ tbsp Heavy cream (double), 1 ½ tblp Full fat milk, ½ tsp Salt, ½ tsp Black pepper, Fresh chives, 3 tbsp Butter

Notes

  • Storing mashed potato
    Store in the fridge in an airtight container for up to 4 days or freeze for up to a month, ensuring that you thoroughly defrost before using
  • Elbow grease only!
    Don’t use a food processor or blender, you’ll find that the potatoes go really glue-like before you know it

Nutrition

Calories: 290kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 386mg | Potassium: 1071mg | Fiber: 6g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 49mg | Calcium: 45mg | Iron: 2mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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For the step-by-step version of this recipe check out how to make creamy mashed potato.

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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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Recipe Rating




Comments

  1. Cindy says

    November 21, 2021 at 9:03 pm

    5 stars
    So delicious. Pure comfort food:)

    Reply
  2. Jenn says

    November 22, 2021 at 2:39 pm

    5 stars
    These are so indulgent! Love them!

    Reply
  3. Sherry Ronning says

    November 22, 2021 at 3:12 pm

    5 stars
    Thank you for this classic recipe that my family has enjoyed again and again!!

    Reply
  4. Sarah says

    November 23, 2021 at 4:25 am

    5 stars
    So rich and creamy! This was my first time using my potato ricer and goodness it really does make all the difference! Plus, I now know I was using way too little cream and butter before. Totally luxurious!

    Reply
  5. laura says

    November 23, 2021 at 6:58 pm

    5 stars
    I love smooth mashed potatoes!

    Reply
  6. Bohemian Vegetarian says

    March 25, 2022 at 6:37 pm

    5 stars
    I love Mashed Potatoes! This recipe looks easy and delicious!????

    Reply

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