Silky Creamy Mashed Potatoes with Nutmeg

Step-by-step method

At a glance

You're going to create silky, creamy mashed potatoes that are nothing like that gluey cafeteria version. The secret is using a stand mixer's paddle attachment instead of a regular mixer—it gently blends everything into a fluffy texture rather than making it gummy. The whole process takes just over 40 minutes and involves boiling peeled potatoes, then mixing them with butter, cream, and nutmeg for a rich, restaurant-quality side dish.

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Prep the potatoes

Wash the red potatoes thoroughly and peel them. Cut them into small, evenly sized pieces and rinse them again under water to remove excess starch from the surface.

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800 gram
Red potatoes
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Boil the potatoes

Put the potato pieces in a pot and cover with clean, cold water so they're fully submerged. Add salt, cover with a lid, and cook over medium heat until tender.

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1 teaspoon
Salt
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Drain and dry off

The potatoes should be soft but not falling apart into mush. Drain off every last drop of water. Put the pot with the potatoes back on the switched-off but still-hot burner so any leftover moisture can evaporate.

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Whip the potatoes

Transfer the hot potatoes to the bowl of a stand mixer. Use the paddle (flat beater) attachment, which breaks the potatoes down beautifully without turning them gluey like a regular whisk would. Mix briefly on a low speed.
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Add the butter

Add softened butter, cut into cubes, to the mashed potatoes. Mix again briefly and gently until the butter is fully combined with the potatoes into a smooth, fragrant mixture.

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250 gram
Unsalted Butter
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Smooth it out with cream

Grate in some nutmeg. Add salt and pepper. Pour in the warm milk and mix briefly. Then add the rich 45% cream and mix again. Finally, pour in the warm 33% cream.

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60 milliliter
Full-Fat UHT Milk (3.5% Fat)

60 milliliter
Whipping Cream 33%

3 teaspoon
45% Whipping Cream

4 gram
White Pepper

3 gram
Nutmeg
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Final seasoning

Season with more salt to taste and serve immediately. Give it one last quick, brisk mix so the flavours come together. Be careful not to overmix, or the mash will lose its fluffiness and turn heavy.

Silky Creamy Mashed Potatoes with Nutmeg

Name: Velvety Creamy Mashed Potatoes with Nutmeg
Prep time: 21 min
Cook time: 20 min
Total time: 46 min
Yield: 6
Cuisine: American
Ingredients: 800 gram Red potatoes; 60 milliliter Full-Fat UHT Milk (3.5% Fat); 4 gram White Pepper; 3 gram Nutmeg; 1 teaspoon Salt; 60 milliliter Whipping Cream 33%; 3 teaspoon 45% Whipping Cream; 250 gram Unsalted Butter

everydaybyyumsto

Prep 21 min Cook 20 min

Plus 3 min of resting (not counted in active time)

8 Ingredients

7 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

800 gram
Red potatoes
60 milliliter
Full-Fat UHT Milk (3.5% Fat)
4 gram
White Pepper
3 gram
Nutmeg
1 teaspoon
Salt
60 milliliter
Whipping Cream 33%
3 teaspoon
45% Whipping Cream
250 gram
Unsalted Butter

About this recipe

Does the word "mash" instantly bring back memories of that gluey stuff from the school cafeteria? Forget all that right now. Today we're making mashed potatoes that are wonderfully smooth and creamy. Sure, a professional chef would push the potatoes through a fancy potato press and then hand-pass them through a fine sieve, but who has time for that kind of graft on a weeknight? We're going to be smart about it and use a stand mixer with the paddle (flat beater) attachment. It's the best and fastest route to a light, fluffy result. Unlike a regular hand mixer, which would beat the potatoes into a gluey, gummy mess, the paddle attachment gently breaks them up and blends them with the fat instead. This buttery bomb will take even plain sausages or smoked meats to a whole new level, so let's get started!

Gluten-free Vegetarian Side Dish Comfort food

Step-by-step method

At a glance

Prep the potatoes

For this step

Boil the potatoes

For this step

Drain and dry off

Silky Creamy Mashed Potatoes with Nutmeg

Ingredients — what you'll need

About this recipe