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Fancy Mashed Potatoes

Mashed Potatoes,Fancy Mashed Potatoes, Fancy Mashed Potatoes

A recipe for the very best mashed potatoes. My gang affectionately calls this our ‘Fancy Mashed Potatoes’.

Mashed Potatoes,Fancy Mashed Potatoes, Fancy Mashed Potatoes

Fancy Mashed Potatoes

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I’ve never met a person who doesn’t love mashed potatoes. Have you?

These are the creamiest and most comforting mashed potatoes you will ever try. They are a little (and I do mean truly only a little) more effort, but the reward is tenfold.

My family love to call these our ‘Fancy Mashed Potatoes’. They would see me get the potato ricer out when they were younger, and there would be squeals. It is a gorgeous memory of mine. The fact that a dish such as mashed potatoes can bring such delight is truly wonderful.

This week, I shared a recipe for another comforting dish which was Mum’s best Shepherd’s Pie recipe. This recipe needs a great mash as the topping, so it has prompted me to add my Fancy Mashed potatoes recipe for you all to enjoy here also. But of course, you don’t need to make the shepherd’s pie to enjoy these mashed potatoes; they go with so many recipes on my blog and from my cookbooks. I would also more than happily enjoy a bowl of mashed potatoes on my own. Absolute heaven, I say.


Origins and History:

Mashed potatoes, a beloved culinary delight, have a rich history that dates back centuries. The origins of mashed potatoes can be traced to South America, specifically Peru, where the Inca civilization cultivated and consumed potatoes as a staple crop. Spanish explorers encountered these potatoes during the 16th century and introduced them to Europe.

Initially, mashed potatoes were not an instant hit in Europe. Potatoes faced scepticism due to their association with poisonous nightshade plants. However, over time, people recognized the nutritional value and versatility of potatoes, leading to their widespread cultivation.

The transformation of potatoes into mashed potatoes can be credited to the French. In the 17th century, French chefs began mashing potatoes as part of their culinary repertoire. This culinary technique gained popularity and gradually spread throughout Europe.

Mashed potatoes became particularly iconic in the United Kingdom and Ireland during the 18th century. They became a traditional accompaniment to various meat dishes, especially roast beef and lamb. The creamy and fluffy texture of mashed potatoes complemented these dishes perfectly, making them a staple of British and Irish cuisine.

Today, mashed potatoes have become a beloved comfort food worldwide. From classic preparations to creative variations, they are enjoyed in countless households and restaurants. Whether whipped with butter, seasoned with herbs, or enriched with cream, mashed potatoes continue to be a versatile and timeless dish that evokes warmth and satisfaction.

Preparation for Fancy Mashed Potatoes:

The peeled potatoes should always start out in cold water before coming to a boil. Be sure the water is seasoned.

I highly recommend using a potato ricer or food mouli to get the best ever fancy mashed potatoes. I have this one and I love it. They are great for gnocchi and much more also. A very wise investment. Of course, you can use a potato masher instead but it wont be quite as smooth.

The other key to making the best fancy mashed potatoes is to ensure the potatoes have dried out a little after boiling them (this is clear in the recipe below). Be sure also that you warm the butter, olive oil and milk.

Season, season, season. Use a good quality salt to bring out the flavours. Taste and adjust the season accordingly. You may find yourself adding a little more salt that feels natural or to what you are used to. It is all about balance but getting this right is the difference between good cooking and great cooking.

Which potatoes are best:

Floury and all-rounder potatoes work best.

The cheap dirt-brushed potatoes that are readily available & called Sebago are fantastic. Specialty potatoes that are the very best for fancy mashed potatoes are gold Yukon potatoes and also King Edward. You could also use another readily available & good mashing potato called Desiree.

Make Ahead and Storing:

30 minutes or less – Place a layer of cling film over the top of the mashed potatoes. Be sure it is touching the potatoes to create a seal (rather than simply sealing the pot). They will stay warm for up to 30 minutes however you may wish to briefly reheat and stir once more before serving.
Up to 4 hours- Place the mashed potatoes in your slow cooker and turn it on to the warm setting.  Place a layer of baking paper over the top of the mashed potatoes. Be sure it is touching the potatoes to create a seal (rather than simply sealing the pot). Keep in slow cooker on WARM setting (60C or less) until ready to serve.


Do not be tempted to blitz your potatoes in a food processor or use a hand blender. This will work the starches in the potatoes and they will become like glue. This is definitely NOT what we are going for here with our best ever Fancy Mashed Potatoes.

I hope this lovely simple recipe for Fancy Mashed Potatoes brings you lots of comfort as well as many ‘ooohh’s and aaahhhh’s’ from your favourite people 



P.S – If you would love to learn more about our food tours, please don’t hesitate to reach out to us via email or check out our tours page this way. 

And, if you would love to learn more about our cooking club……please explore here RM Cooking Club.

Mashed Potatoes,Fancy Mashed Potatoes, Fancy Mashed Potatoes

Fancy Mashed Potatoes

Mashed Potatoes,Fancy Mashed Potatoes, Fancy Mashed Potatoes

Fancy mashed potatoes

Welcome to fancy mashed potatoes. There's no going back from here. This 'mash' is very special.  
When I get my potato ricer out, the family gets very excited and shout, ‘Woohoo… we’re having fancy mash tonight!’
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Course: Side Dish
Cuisine: French, Australian
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 537kcal
Author: Nellie Kerrison | Relish Mama
Cost: $10


  • 1 Large saucepan
  • 1 Potato ricer
  • 1 Potato masher or wooden spoon


  • 6 potatoes peeled (Sebago, gold Yukon, King Edward and Desiree are all great)
  • 50 g unsalted butter cubed
  • 50 ml milk
  • 50 ml cream
  • 75 ml extra virgin olive oil
  • Sea salt
  • Freshly cracked black pepper


  • Cut the potatoes in halves or quarters. Fill and pot with cold water and season it well. Bring to a boil and once the potatoes are tender (pierce with a small knife to test), remove from the heat. Drain.
  • Place the butter, milk, cream and olive oil in a small saucepan pan and bring to the boil.
  • Place the potatoes back on the heat over a low flame to dry them out a little. This is important.
  • Then, place the potatoes through a potato ricer (sometimes called a food mouli).
  • Pour the hot wet ingredients over the potatoes and mash them till they are smooth and creamy. Remember the potatoes have already passed through the ricer so a wooden spoon will do the trick. Alternatively, you can use a potato masher if you prefer.
  • Season to taste (be sure the salt balance is correct) and serve hot.


A potato ricer (sometimes called a food mouli) is the best kitchen equipment to get the very best mashed potatoes. These are also great for making gnocchi. You can buy these online pretty easily or at your favourite kitchenware shop. 


Calories: 537kcal | Carbohydrates: 57g | Protein: 7g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 29mg | Potassium: 1380mg | Fiber: 7g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 63mg | Calcium: 66mg | Iron: 3mg



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