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Rotina Diária

Everyday Meals

Creamy Mashed Potatoes

Make smooth, creamy mashed potatoes with butter, warm milk, and a hint of nutmeg. Learn why you shouldn’t use a blender and which potatoes work best.

  • Total time 35 min
  • Prep time 10 min
  • Cooking 25 min
  • Makes Makes 6 side servings
  • Difficulty Easy

Mashed potatoes are cooked potatoes mashed with fat and liquid. Two things make all the difference in texture. First, choose a floury potato, such as an Asterix potato, which breaks down easily and absorbs butter. Second, never use a blender or mixer: the blades break down the potato cells, release too much starch, and turn the mash into elastic glue.

Add the milk warm so it doesn’t cool the potatoes or make the mash lumpy.

Ingredients

Amounts for 6 servings (Makes 6 side servings).

Equipment

  • Pot
  • Colander
  • Wooden spoon

Instructions

  1. Step 1 Cook the potatoes

    Put the potatoes in a pot with cold water and salt. Bring to a boil and cook for 20 minutes, until a fork slides in easily. Starting with cold water helps the pieces cook evenly.

    • 2 1/4 lb peeled Asterix potatoes, cut into chunks
    • 2 liters of water
    • 1 teaspoon salt

    About 20 min

  2. Step 2 Drain and dry

    Drain well, then return the potatoes to the empty pot over low heat for 1 minute, stirring to evaporate any remaining water.

    About 1 min

  3. Step 3 Mash

    Turn off the heat and mash the potatoes while they're still hot with a potato masher or fork, adding the butter.

    • 3 tablespoons butter

  4. Step 4 Add the warm milk

    Heat the milk until just below boiling, then gradually stir it into the potatoes with a wooden spoon until the mash is as creamy as you like. Season with nutmeg and adjust the salt.

    • 1 cup milk
    • grated nutmeg to taste
    • salt to taste

    About 3 min

Tips for success

  • Regular russet potatoes work too, but baby potatoes and sweet potatoes won't have the same texture.
  • For a richer mash, replace some of the milk with heavy cream.
  • Stir grated Parmesan into the mash at the end, then spread it in a baking dish, top with more cheese, and bake until golden for a cheesy potato casserole.

Substitutions

Butter and milk
Olive oil and a little cooking water, for dairy-free mashed potatoes.
Potatoes
Arracacha (Peruvian carrot), prepared the same way but with a shorter cooking time.

How to store

Refrigerate for up to 3 days. Reheat over low heat with a little milk, stirring as you go.

Allergens

Contains: Dairy.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.