Perfect Mashed Potatoes: A fully-loaded, tasty, dinner side


Potatoes, one of the world’s most versatile foods is here once again to blow your mind. You can bake potatoes, boil them, fry them add them to stews and mash them. Today we are mashing them while also adding some extra ingredients to turn it into something special once more. These really are some of the most Perfect Mashed Potatoes you can make with any meal with friends or family.

Perfect Mashed Potato Cooking Suggestions

The Perfect Mashed Potatoes take a bit of time to peel, boil and mash, but it is well worth the effort. If you have a potato ricer, your job is going to be so much easier when it comes to mashing. A potato ricer will create soft strings from your boiled potatoes and do 99% of the job for you before adding the extra ingredients and mashing by hand. Feel free to garnish with butter and chives, but you can’t go wrong with some crispy bacon bits if your heart desires some texture.

You can enjoy your Perfect Mashed Potatoes with stew, a side for almost any meal or as a braai side when the family comes over this weekend.

Perfect Mashed Potatoes is only one of many ways to enjoy potatoes. But ours includes more butter, cream, chives and maybe a bit of bacon.

Perfect Mashed Potatoes Recipe

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Recipe by Msi Muzi Mathebula
Course: SideCuisine: GlobalDifficulty: Easy

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Cooking time



Total time




kg potatoes, peeled and cut into 2.5cm/1” cubes Preferably Sebago or russet

1 tbsp salt

Extra flavour:

60 g unsalted butter, chopped

cup milk, preferably warmed or cream

½ tsp salt


melted butter

chives or parsley, chopped


Place peeled potatoes in a large pot with 1 tbsp salt. Add water so it’s 10cm above potatoes.
Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then to encourage evaporation of water.
Add extra flavour ingredients then mash well using milk or cream to make it looser if desired.
DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it’s creamy (potatoes will quickly go from perfect to gluey using appliances).
Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives or parsley then serve!


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