Creamy Dreamy Mash
Comfort Meets Family Table
Walk the Path
Next: Floofy Lemon Traybake →
This recipe is part of the Stepping Stones Cookery Pathway.
Table of Contents
✨ Before We Begin…
Perfect mash begins with the right potato and a ricer. Creamy, buttery and smooth — once you’ve made it this way, there’s no going back.
‘Must be best food offer, of any genre, in Kendal. Hugely accomplished cooking and very much recommended.’
Tony P, Kendal; Food Customer
The Cook’s Mind
What This Recipe Helps You Practise
- Choosing the right potato variety.
- Using a ricer for perfect texture.
- Balancing seasoning with salt and pepper.
- Reheating mash so it improves, not declines.
- Getting rid of lumps with patience.
Make-Ahead
- Keeps well and reheats beautifully.
- Can be made ahead for Sunday lunch.
Freezer-Friendly
- Cool fully before freezing.
- Reheat with extra butter or plant milk.
Key Substitutions
- Maris Piper potatoes: use King Edward or Desiree instead.
- Vegan butter: use olive oil for a lighter mash.
Cooking Parlance
- Ricing: passing potatoes through a ricer for a fluffy result.
- Seasoning to taste: adding salt gradually and tasting as you go.
Ingredient Focus
✨ Maris Piper Potatoes — floury and forgiving.
To Ingredient Focus: Maris Piper Potatoes
Serving Suggestions
- Serve with a Sunday roast.
- Top with mushroom gravy for comfort.
- Use as a base for shepherd’s pie.
Multi-Purpose Recipe
This recipe has more than one life…
- Shape into patties for crisp potato cakes.
- Pipe onto pies as a topping.
- Add to other ingredients for fritters.
Why You’ll Love This Recipe
- You really do learn a secret!
- It’s smooth and rich without fuss.
- A base recipe you’ll use again and again.
- Comfort food at its simplest.
Watch It Being Made
In the video, I show you how a professional makes smooth creamy mash — fluffy, smooth, and buttery.
Handpicked to Go With This One
A few recipes that play well together — flavour friends, not just neighbours.
- Happy Days Puff Pastry Wellington
- Bonfire Beans, Mustard Mash and Sauerkraut Fire Pickle
- Beautifully Special Little Puff Pastry Tarts
Waste Less: How To Use Up Your Ingredient Stash!
Got something spare — a handful, a spoonful, or the end of a packet? These tags help you find other ways to use it. It’s a small step toward cooking intuitively and wasting less❣️
Creamy Dreamy Mash Recipe
Creamy Dreamy Mash
Perfect mash begins with the right potato and a simple potato ricer. This creamy, buttery version keeps well and reheats beautifully in a pan. Once you’ve made it this way, there’s no going back.
Photographed truthfully. If you cook it, yours will look like mine.
Ingredients
- 1 kilo Maris Piper potatoes | unpeeled weight; ensure you choose a floury variety; King Edwards good too
- 30 g butter
- 2 g nutritious yeast
- 30 ml soya milk | unsweetened; your favourite; you might need a slosh more
- salt | to taste
- ground black pepper | to taste
Instructions
- Peel and chop the potatoes into chunks. Put in a large pan and cover with water. Bring to the boil and then cook on a rolling boil for 10+ minutes. Cooking time depends on how large your chunks are. Stick a sharp knife into the potatoes to ensure the potato chunks are very thoroughly cooked, and when they are, empty into a sieve and allow all the water to drain off. Allow the potatoes to drain and for the steam to leave. You want them dry.1 kilo Maris Piper potatoes
- Put the potatoes back into the pan they were cooked in. Add the butter, nutritious yeast, soya milk, salt and pepper. Break up the potatoes, and mix away with the back of a spoon and add some elbow grease.30 g butter, 2 g nutritious yeast, 30 ml soya milk
- If you have a ricer, go to the next step. If you haven't, mash away my friend. Keep mashing and mashing. It takes time to do it properly. Add a little more milk. Use a spatula to smooth the potato against the side of the pan, so you can see that all the lumps are out. Please consider getting a ricer. It's far quicker and easier, and the result it superior.
- If ricing, put pieces of potato into the ricer, and press through. Repeat.
- Whether you've mashed or riced, mix through with a spatula, taste and adjust the seasoning if required.salt, ground black pepper
Notes
- Allow to cool and fridge if required.
- Reheat portions in a fry pan on a low heat, and use a spatula and a blob more of vegan butter; smooth and mix around in the pan. It will change in texture slightly and go to a whole new level when made like this!
Nutrition
Calories: 252kcalCarbohydrates: 44gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 68mgPotassium: 1074mgFiber: 6gSugar: 2gVitamin A: 34IUVitamin C: 50mgCalcium: 41mgIron: 2mg
Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.
Tried this recipe?Let us know how it was!
COPYRIGHT
© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals
Photographed truthfully. If you cook it, yours will look like mine.
Come Cook With Us
Inside the Members’ Room, you’ll find structured video courses and an ever-growing cookbook designed to help you cook with understanding, not guesswork. Learn, revisit, and deepen your skills at your own pace.
Totally recommend the cookery course. The meals are really tasty and full of flavour (not like most of the vegan mush I make for myself).
Kerry B, Cumbria
