This is the best creamy fluffy mashed potatoes recipe. Mashed potatoes are warm, comforting, and delicious. A perfect side dish (or, if you’re like me, a meal on their own). A classic comfort food, they’re the ideal accompaniment to any weekday dish. I love them so much that I could happily eat them every day.
Which potatoes are best for Creamy Fluffy Mashed Potatoes
For fluffy and creamy mash potatoes choose floury or all-rounder varieties like Coliban, Sebago, King Edward, Kestrel, Royal Blue, Dutch Cream or Desiree, as they are high in starch and break down well.
Best for fluffy mash (starchy)
Coliban: widely available floury potato, great for mashing.
Sebago: excellent all-rounder, perfect for mashing.
King Edward: old variety and creamy texture, ideal for a creamy mash.
Great all-rounders (good for mash)
Desiree: good buttery texture for mash.
Kestrel: all purpose, good for mashing.
Royal Blue: all-purpose to waxy, makes a lovely mash.
Dutch Cream: creates a delicious, buttery and dense mash.
Tips for choosing and mashing
Look for starch: high starch potatoes (floury) are the key to a fluffy mash.
Mix varieties: for a more complex texture use a blend of starchy like Sebago and slightly waxy like Dutch Cream.
Avoid Waxy: waxy potatoes like Kipfler hold their shape are better for salads.
The "Restaurant" Method Steps
- Step 1: Prep & Mash (Up to 2 days ahead)
- Boil starchy potatoes (like Russets or Yukon Golds) until soft.
- Pro Tip: Use a potato ricer or food mill for the smoothest, fluffiest texture.
- Mash them with just a little butter and salt, but no milk or cream yet.
- Cool completely and store in the fridge. Press plastic wrap directly onto the surface of the potatoes to prevent a "skin" from forming.
- Step 2: The "Revival" (Day of serving)
- Heat your milk and butter in a large pot until it just begins to boil.
- Gently fold the cold mashed potatoes into the hot liquid.
- The heat from the liquid transfers evenly, bringing the potatoes back to life with a fresh-made consistency
If you’re after a simple mashed potatoes recipe that turns out perfectly creamy and fluffy without any special ingredients or fancy equipment, you’re in the right spot. This recipe is my best creamy fluffy mashed potatoes and in my family, it’s requested on a regular basis.
What to serve with Creamy Mashed Potatoes
We all know a bowl of perfect, pillowy mash is great on its own but choosing the right partner is what transforms it from a simple side into an unforgettable dinner. Here a few suggestions.
- Lamb forequarter chops
- Creamy mushroom pan seared chicken maryland
- Easy one pot sausage casserole
- Baked chicken parmigiana
- Pickled pork
- Easy savoury mince
- Easy Bangers and mash
- Baked lemon herb chicken maryland
- Easy surf and turf
The best part of creamy mashed potatoes is the main dish beside them. What did you serve with yours? Leave a comment below, I'd love to hear from.
Best Creamy Fluffy Mashed Potatoes
This is the best creamy fluffy mashed potatoes recipe. Mashed potatoes are warm, comforting, and delicious—a perfect side dish (or, if you’re like me, a meal on their own). A classic comfort food, they’re the ideal accompaniment to any weekday dish. I love them so much that I could happily eat them every day.
4
servings10
minutes11
minutesIngredients
800 g Sebago aka brushed
50 g butter, melted
1/2 cup hot milk
1 tsp salt
Directions
- Prep: Peel the potatoes and cut them into 10cm cubes
- Boil: Place potatoes in a saucepan, cover with cold water, and add salt. Bring to a boil over high heat, then reduce heat to medium-low and cook for 10 minutes until very tender.
- Drain Dry: Drain the potatoes well in a colander. Return them to the hot saucepan on low heat for 1 minute to evaporate excess moisture (this ensures fluffy mash).
- Mash and Finish: Mash the potatoes thoroughly. Add the butter and mix well. Gradually stir in the hot milk until the potatoes are creamy and fluffy.
- Serve: Season with extra salt if needed, serve warm, and garnish with parsley or chives.
Notes
- Key Tips for Success:
Best Potatoes: Use starchy potatoes like Yukon Gold or Russet for maximum creaminess.
Dry Them Well: After draining, return potatoes to the hot pot for 1–2 minutes to evaporate excess water.
Warm Dairy: Always use melted butter and warm cream/milk to prevent a gummy texture.
Avoid Overworking: Mash or rice until smooth, but do not use a food processor or blender.
Add-ins: For extra richness, add heavy cream, cream cheese, sour cream, or crème fraîche.
