Creamy Mashed Potatoes Recipe – Butter & Herb Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Creamy Mashed Potatoes Recipe – Butter & Herb Indian Side Dish

Hey everyone! There’s just something so comforting about a big bowl of creamy mashed potatoes, isn’t there? It’s the kind of side dish that just feels like home. I remember making this for the first time when I was craving something simple and satisfying, and it quickly became a family favorite. It’s perfect alongside a flavorful Indian curry, a juicy roast, or even just enjoyed on its own! Let’s get into how to make the fluffiest, creamiest mashed potatoes you’ve ever tasted.

Why You’ll Love This Recipe

This isn’t your average mashed potato recipe. We’re taking simple ingredients and turning them into something truly special. It’s incredibly easy to make – perfect for a weeknight dinner or a festive occasion. Plus, it’s a fantastic base for adding your own little twist, maybe a hint of Indian spice? You’ll love how quickly it comes together and how everyone always asks for seconds!

Ingredients

Here’s what you’ll need to whip up a batch of these dreamy mashed potatoes:

• 6 large potatoes (about 900g)
• 4 tbsp heavy cream (60ml)
• 2 tbsp unsalted butter (30g)
• 4 tbsp milk (60ml)
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec, because choosing the right ones makes all the difference.

Potatoes: Choosing the Right Variety

Russet potatoes are my go-to for mashed potatoes. They’re nice and starchy, which means they’ll fluff up beautifully. Yukon Golds are also a great option – they have a naturally buttery flavor and a creamy texture. Avoid waxy potatoes like red potatoes, as they don’t mash as well.

Heavy Cream: Full Fat vs. Low Fat Options

Full-fat heavy cream really delivers on the richness and creaminess. However, you can use low-fat heavy cream or even half-and-half if you’re watching your calories. Just be aware that the texture might be slightly less luxurious.

Unsalted Butter: The Importance of Quality

Using unsalted butter allows you to control the saltiness of the dish. Good quality butter also just tastes better! I always keep a block of European-style butter on hand for recipes like this.

Milk: Whole Milk vs. Other Options

Whole milk will give you the creamiest results. You can use 2% or skim milk, but you might need to add a little extra butter to compensate for the lack of fat.

Salt: Adjusting to Your Preference

Don’t be shy with the salt! It really brings out the flavor of the potatoes. Start with a teaspoon and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, place your potatoes in a large pot and cover them with lightly salted water. Bring to a boil and cook until they’re tender – about 15-20 minutes. You should be able to easily pierce them with a fork.
2. Once they’re cooked, drain the potatoes and let them cool slightly. Then, peel them and give them a light mash. Don’t worry about getting them perfectly smooth at this stage.
3. Now, in a separate saucepan, melt the butter over medium heat. Add the heavy cream and mix well until it’s warmed through.
4. Pour the butter-cream mixture over the mashed potatoes and mash everything together thoroughly.
5. Gradually add the milk, beating with a wooden spoon until the potatoes are creamy and smooth. Be careful not to overbeat them, or they’ll become gluey. We want fluffy, not sticky!
6. Finally, season with salt to taste and garnish with fresh parsley. Serve warm and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years to make the best mashed potatoes:

Achieving the Perfect Consistency

The key is to add the milk gradually. You can always add more, but you can’t take it away! Aim for a consistency that’s smooth and creamy, but still has a little bit of texture.

Avoiding a Gluey Texture

Overbeating the potatoes releases too much starch, resulting in a gluey texture. Use a gentle hand and stop beating as soon as the potatoes are smooth. A wooden spoon is your friend here!

Keeping the Potatoes Warm

If you’re making the potatoes ahead of time, keep them warm in a slow cooker on the warm setting. You can also add a splash of milk or cream to keep them from drying out.

Enhancing the Flavor Profile

Don’t be afraid to experiment with different flavors! Roasted garlic, chives, or even a sprinkle of nutmeg can add a lovely depth of flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mashed Potatoes

Substitute the butter with vegan butter and the heavy cream and milk with plant-based alternatives like oat cream or almond milk. It’s surprisingly delicious!

Gluten-Free Mashed Potatoes

This recipe is naturally gluten-free! Just double-check that your butter and any garnishes you use are also gluten-free.

Spice Level: Adding a Touch of Indian Spice

This is where things get fun! Add a finely chopped green chili or a pinch of garam masala to the potatoes while mashing for a subtle Indian kick. My friend, Priya, swears by adding a tiny bit of turmeric for color and flavor.

Festival Adaptations: Thanksgiving or Christmas Side Dish

For a festive touch, stir in some roasted chestnuts or cranberries. A sprinkle of fresh rosemary also adds a lovely aroma.

Serving Suggestions

These mashed potatoes are incredibly versatile. They’re fantastic with:

• Roasted chicken or lamb
• Indian curries like butter chicken or lamb rogan josh
• Grilled fish or steak
• Simply enjoyed with a side of steamed vegetables

Storage Instructions

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of potatoes are best for mashed potatoes?

Russet or Yukon Gold potatoes are the best choices. They’re starchy and will give you a fluffy texture.

Can I make mashed potatoes ahead of time?

Yes, you can! Just keep them warm in a slow cooker or reheat them gently (see below).

How do I reheat mashed potatoes without them drying out?

Add a splash of milk or cream and reheat gently over low heat, stirring frequently. You can also microwave them in short bursts, stirring in between.

Can I use a hand mixer or stand mixer for mashed potatoes?

I don’t recommend it! They’re too powerful and can easily overbeat the potatoes, resulting in a gluey texture.

What if I don’t have heavy cream? What can I substitute?

You can use half-and-half, milk, or even sour cream. Just be aware that the texture might be slightly different.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!