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Classic Mashed Potatoes – creamy and fluffy | Easy Danish side
Side Dish

Classic Mashed Potatoes – creamy and fluffy | Easy Danish side

Creamy and fluffy classic mashed potatoes made with butter and milk. A reliable side dish for both everyday meals and traditional Danish dinners.

TraditionalDinnerEverydayFamily TimeSide DishStandard
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Rate:
1.0 (1)
30 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Potatoes

    • 2.2 lb Floury potatoes (e.g. baking potatoes)
    • 4¼ cup Water
    • 1 tbsp Salt for the cooking water

  • Mash

    • 1.8 oz Butter
    • about 0.8 cup Milk (warm)
    • 1½ tsp Fine salt
    • 1 knsp Freshly ground black pepper
    • 1 knsp Grated nutmeg (optional)

Instructions

  1. 1

    Prepare the potatoes

    1. Peel the potatoes and cut them into even pieces so they cook evenly.
    5 min
    KnifeCutting Board
  2. 2

    Boil the potatoes

    1. Place the potatoes in a pot with water and salt, and bring to a boil.
    2. Boil for 12–15 minutes until the potatoes are completely tender (they should slide off a fork easily).
    3. Drain the water.
    15 min
    Medium heat
    Pot
  3. 3

    Steam dry and mash

    1. Return the pot to low heat for 30–60 seconds to let the potatoes steam dry.
    2. Mash the potatoes roughly while they are still hot.
    3 min
    Low heat
    Pot
  4. 4

    Stir in butter and milk

    1. Add the butter and stir it into the hot potatoes.
    2. Add warm milk a little at a time while whisking, until the consistency is creamy and fluffy.
    5 min
    Low heat
    PotMeasuring Cup
  5. 5

    Season and serve

    1. Season with fine salt, pepper and a little nutmeg if desired.
    2. Serve immediately – preferably with a knob of butter on top.
    2 min

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Details

Nutrition

Calories

330kcal

Protein

6g

Fat

14g

Carbs

40g

Serving Size

250g

Dietary

Allergens

Milk

Serving

Suggestions

  • • Serve as a side with stews, meatballs, or slow-simmered dishes.
  • • Top with chives and a knob of butter for the classic feel.

Drink Pairings

  • • Øl: Light lager
  • • Alkoholfri: Ice water with lemon

Side Pairings

  • • Brown gravy
  • • Steamed vegetables

Dessert Pairings

  • • Apple cake

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 4°C
  • • Method: Store the mashed potatoes in an airtight container in the fridge.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze in portion sizes. Thaw in the fridge and reheat in a pan with a little milk.

Reheating

  • • Pot: Reheat gently while stirring, and add a splash of milk if the mash has thickened. (Low heat)

Tips

Preparation

  • • Choose floury potatoes – they give the fluffiest and driest mash.

Cooking

  • • Steam the potatoes dry thoroughly after boiling – moisture is the enemy of good mash.
  • • Always add warm milk, otherwise the mash can become heavy and grainy.
  • • Avoid over-whisking – too much mechanical working can make the mash gluey.

Serving

  • • Serve immediately while the mash is warm and fluffy.
  • • Top with chives and an extra knob of butter for a classic presentation.

Variations

Flavor

  • Garlic butter
  • Chives

Health

  • Use olive oil instead of butter

Method

  • Potato ricer
  • Electric mixer on low speed

Toppings

  • Knob of butter
  • Chives

Author

N

Nordmad

Rolig, nordisk hverdagsmad med fokus på smag og enkelhed.

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Comments

Author

N

Nordmad

Rolig, nordisk hverdagsmad med fokus på smag og enkelhed.