Whipped Creamy Mashed Potatoes

whipped creamy mashed potatoes
Whipped Creamy Mashed Potatoes on a white plate with greenery in the background

Whipped creamy mashed potatoes are a must for the holiday feast. Potatoes that are velvety smooth, buttery and ultra-creamy that’ll have your guests swooning for a second serve all with just five simple ingredients.

Potatoes, cream, butter, salt and pepper and maybe a good sprinkle of finely chopped chives strewn over the top with a little bit more butter melted ready to cut through your mash.

The secret is to use a hand, or stand mixer to whip your potatoes into a glorious, velvety smooth and magnificent mash.

Mashed potatoes are something we all probably grew up eating. Whether it was Mum, or Dad’s lumpy mash with a little butter and milk and stomped with a potato masher till combined and plopped on the plate, or Aunt Maud’s Christmas mash that was a disaster, but you still had to eat it.

At A Glance This Is What Will Need To Make Whipped Creamy Mashed Potatoes


  • olive oil
  • garlic
  • salt

Shopping List

  • white or wholemeal pita bread
  • black sesame seeds
  • sumac
  • fennel seeds

At its worst mashed potato can be grey, gluey  and in general a lumpy mass, but at it’s best it’s the show stopper of the holiday feast married up with the gravy. 

It’s an elegant side dish.  Velvety, creamy, smooth and buttery that’ll make you want to come back for more, and more. This recipe will help you achieve the perfect whipped creamy mashed potatoes. 

how to prepare whipped creamy mashed potatoes

Whipped Creamy Mashed Potatoes
cut the potatoes into evenly sized pieces

First up peel your potatoes and cut out any little dark ‘eyes’ that may be present. Cut the potato into uniform pieces and place in a pot and cover with cold water.

Season with salt and bring to a boil. Now reduce the heat to a solid simmer and cook until the potatoes are soft butter tender.

Drain the potatoes and gently heat the cream. Use your beaters to gently break the potatoes apart without the motor running.

Starting to cook the potatoes on a black pot to make Whipped Creamy Mashed Potatoes
always start cooking potatoes in cold water, so they cook evenly

Turn the motor on and add all of the butter.

 Slowly add the cream and beat the potatoes till they’re smooth. 

Season with salt and fine white pepper. Serve with a drizzle of butter over the top and freshly snipped chives. Now applaude yourself!

why start boiling potatoes in cold water

Test with a knife if potatoes are cooked to make Whipped Creamy Mashed Potatoes
ensure your potatoes are soft and cooked all the way through

If you start cooking your potatoes in boiling water the outside of the potatoes will cook before the centre leaving you with unevenly cooked potatoes and the outside will be mushy and start to fall apart before the middle is cooked. 

types of potatoes to use

  • in Australia we have used dirt brushed potatoes, which are labelled as such, but are in fact a Sebago potato variety which are an excellent all-rounder
  • Russet potatoes also known as Idaho potatoes are ideal for mashing
  • Maris Piper is also considered a good all-rounder to use for mash
Potatoes in a mixing bowl with knobs of butter ready to mix and make Whipped Creamy Mashed Potatoes
drain the potatoes well and add the cubed butter

tips for perfect mash

  • cut potatoes into even sized pieces so that they cook at the same time
  • always start your potatoes cooking in cold water
  • add salt so the potatoes season all the way through 
  • cook the potatoes till they are extremely tender, and soft
  • heat your cream before adding
adding cream to a pot to heat to make Whipped Creamy Mashed Potatoes
bring the cream just to a simmer, then add to the potatoes

other flavours to add to your mash

Mashed potatoes can be the ultimate comfort food and you can add a lot more flavours to your mash to really make it sing.

adding heated cream to make Whipped Creamy Mashed Potatoes
don’t add all of the cream at once, try adding 1/2 then beat and check to see if you need to add more
  • finely grated parmesan cheese
  • roasted garlic cloves which turn all sweet and golden when baked is delicious mixed through mash
  • sour cream instead of the cream, and cheddar cheese mixed into the mash 
  • steamed cauliflower florets mashed through mash is devine
  • cheddar cheese, chives and bacon mashed potatoes is sublime
  • add parsnip pieces when boiling the potatoes for a parsnip and potato mash
  • add chopped shallots (scallions) or finely diced onion when beating your mash
  • crumbled feta cheese and steamed leeks
  • crumbled blue cheese or Boursin, that French cream cheese loaded with herbs and garlic is also pretty delish
  • a spoonful of horseradish adds a little zing
Whipped Creamy Mashed Potatoes in a stainless steel bowl with a beater covered in potatoe
whip until beautifully smooth and creamy

how to keep your mash hot

  • microwaving is probably the easiest method as you can heat them in the serving bowl and the job is done
  • a slow cooker is a great way to keep your mash hot. You can make the mash early in the day and pop it in the slow cooker to keep them hot for around 4 hours on low
  • pop potatoes in a heatproof bowl and cover with foil over a pot of simmering water
  • if you happen to have a sous vide machine this is a great way to keep the potatoes hot and at an even temperature 

Watch How To Make Whipped Creamy Mashed Potatoes

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We would love to hear from you in the comments below when you make this whipped creamy mashed potatoes recipe.

whipped creamy mashed potatoes
Yield: 6 serves

Whipped Creamy Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Whipped creamy mashed potatoes are a must for the holiday season. Potatoes that are velvety smooth, buttery and ultra creamy that'll have your guests swooning for a second serve all with just five simple ingredients.


  • 1 kg (2 pounds) brushed potatoes or Ukon gold, Maris Piper or Russet
  • 2/3 cup pouring cream - see notes below
  • 150g (5 ounces) unsalted butter
  • 2 teaspoons salt - 1 for cooking and 1 for seasoning
  • 1/2 teaspoon fine white pepper
  • chives to garnish - optional


  1. peel and cut potatoes into even sized pieces
  2. place in a pot and cover with cold water
  3. add 1 teaspoon salt
  4. place pot over heat and bring to a boil
  5. reduce heat to a rapid simmer and cook until potatoes are very tender when pierced with a knife
  6. drain potatoes
  7. pour potatoes into the bowl of your mixmaster and use the unattached beater to roughly mash the potatoes, then connect the beater
  8. gently heat the cream in a small saucepan
  9. add the butter and gradually add the cream and whip on medium until smooth and lump free
  10. add 1 teaspoon salt and the pepper and mix until combined
  11. spoon into a serving plate and sprinkle with chopped chives and a drizzle of butter
  12. serve and enjoy!


  • pouring cream is cream that has 35% fat and no thickeners

Nutrition Information



Serving Size


Amount Per Serving Calories 135Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 35mgSodium 794mgCarbohydrates 7gFiber 1gSugar 1gProtein 2g

Nutritional information provided here is only intended as a guide.

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  1. Paula McCabe says:

    Can’t find pouring cream. Can’t find any cream that has 35% fat. Should the note read “Up to 35%”? Or maybe it’s 35% or above. There’s cream that is under 35% fat but it’s whipping cream so, is whipping cream bad? I had to move on to another recipe after a lot of wasted time.

    1. Recipe Winners says:

      Hi Paula, sorry for any confusion. You can use any cream you like in reality but we used cream here in Australia that is 35% fat. Whipping cream is fine to use. All the best, Jo and Jen

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