Creamy mashed potatoes

[ImnotMamaGbutsheLovesMe]

How can I make my potatoes creamy without putting lots of butter in them? I bought desiree potatoes by mistake and they seem a bit dry now I have mashed them. TIA.

Add a beaten egg or milk/cream

Milk
Plenty of seasoning
Whip up with a woodedn spoon.

Thanks guys.

I put some left over cream in the potato and it was lovely.

Why didn't you want to put lots of butter in them?! Delicious!

Just thought lots of butter isn't great for them.

Isn't butter made from cream?

It was only 1.5 tablespoons of cream.

The quality of mashed potatoes is dependent on:

• the variety and freshness of the potatoes (Charlotte are excellent for mash)

• how well cooked the potatoes are (they should be beginning to break up before you drain them)

• quality of butter (unsalted)

• creaminess of milk (full fat)

• decent seasoning

Nothing wrong with butter. Pure and natural, and lovely flavour.

What would you say is the best butter to buy? I only use butter for mash and baking and always buy unsalted.

Depends on your tastes! Which will probably also depend on where you live.

Northern folk (sweeping generalisation!) tend to buy butters like Lurpak - usually stuff that's in silver wrappers. This is called lactic butter, as it's made with a bacterial culture. This comes unsalted or slightly salted.

Southern folk tend to prefer butters like Anchor, which is sweetcream butter, and is usually in greaseproof or gold packaging. Usually a saltier taste than lactic butter.

My brother swears by gently warming the milk/cream first.

I was given Lurpak as a child when I lived in Yorkshire and used to buy Anchor until I found out it is shipped from NZ. I live in the South of England now.

Anna I so disagree that charlotte are good for mash

They are a salad potato!

you need something floury - Maris Piper, King Edward, Desiree etc

These were red desiree that I picked up by accident. They tasted much nicer than they looked!

Charlottes are very good for salad when they are small. But when they are big they make the most delicious, sweetest mash .

And I have a gratin dauphinois with Charlottes in the oven right now (to be eaten with magret de canard) and it will be delicious - melting but not disintegrated...

I like to put a bit of cream cheese, philadelphia or similar in.