Classic Mashed Potatoes


  • butter

  • heavy cream

  • milk

  • nutmeg

  • salt

  • potatoes

Tips from Chefs to Chefs

For your personal touch, you can season the mashed potatoes with pepper, garlic, marjoram or bay leaf as you like

Step by Step


Bring equal amounts of heavy cream and milk, seasoned with nutmeg and salt, to a boil.


Pass boiled, still hot starchy potatoes through a potato ricer into a sufficiently large bowl.


Gradually add the boiling hot milk and cream mixture to the potatoes.


Stir with a spatula to achieve a smooth consistency.


Quickly fold in a generous amount of room-temperature butter for added taste and texture. Add a bit more seasoning if necessary.


Vigorously stir the mashed potatoes and serve immediately. For an even smoother purée, pass the finished potatoes through a fine-mesh strainer or tamis (drum sieve).

Recommended Products

Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk
Oldenburger Butter salted, min. 81% fat, 250g piece
  • soft and easy to spread
  • slighlty salted
  • made from pure cow's milk

Exclusive Insights 

Receive our latest news with exciting tips and tricks.

Click here and stay up to date