Creamy Mashed Potatoes

Creamy Mashed Potatoes

Chef: Steve Pollard

Description: Each chef prepares mashed potatoes differently – this is my version. Use starchy potatoes for the fluffiest result.

Skill Level: Easy

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  • 1 tsp. dijon mustard (optional)
  • 50 grams creme fraiche
  • white pepper
  • salt
  • 250 ml milk
  • 250 g unsalted butter
  • 1 kg Yukon Gold or Russet potatoes


  1. Boil the potatoes with the skin on until soft, and then drain, and peel immediately. Now you need to work fast.

  2. Once peeled and still warm, add the butter in cubes, and mash together well. Taste while you are working.

  3. Slowly add the milk until smooth, taste.

  4. Add the mustard if using, taste again.

  5. Now push the potato through a fine sieve to get a really smooth texture. Serve as soon as possible.

Recipe by Steve Pollard, Steve Pollard