Award-winning food blogger Chris Collins, a finalist on Netflix's Crazy Delicious, recommends swapping milk for double cream to achieve fluffier, lighter mashed potatoes. He uses double cream alongside butter and cream cheese instead of milk, as the higher fat content creates a rich, smooth texture without adding too much watery liquid to the potatoes.
Why double cream works
Chris, who runs the food blog Don't Go Bacon My Heart, explains that whole milk can still be used, but says: “Strictly speaking, you could use whole milk, but this is called creamy mashed potato for a reason. As such, we’re using double (UK) heavy (US) cream.”
Cream cheese is another important part of his recipe and is something Chris describes as his “secret ingredient”. He says: “It doesn’t make the mash taste cheesy at all; instead, it makes it extra creamy and offers a deeper complexity of flavour.”
Preparation tips for perfect mash
The type of potato you use can also make a difference. Chris recommends a floury baking potato such as Maris Piper in the UK. He advises cutting the potatoes into evenly sized pieces before putting them into cold water and bringing them to the boil. This helps the potatoes cook evenly rather than leaving the outside cooked before the middle is ready.
Another important step comes after the potatoes have been drained. Chris recommends leaving them in the colander for one minute to allow steam to escape. Otherwise, that extra moisture could end up in the mash and make it watery. The butter, cream and cream cheese should also be at room temperature before you begin. This helps them mix more easily into the potatoes and reduces the chance of ending up with lumps.
Creamy mashed potatoes recipe
Ingredients: 1.2kg floury potatoes peeled and diced into 3-4cm chunks, 60g butter, 80ml double cream, 60g cream cheese, 2.5 tsp salt, 1/4 tsp black pepper, 1 tbsp melted butter, 1-2 tsp finely diced fresh chives.
Method: Add the potatoes to a large saucepan of cold water with two teaspoons of salt. Bring to the boil and cook for 12-15 minutes until tender. Drain and leave in the colander for one minute. Put the butter and cream into the warm pan and stir until the butter melts and the cream warms through. Return the potatoes and mash until just combined. Add the cream cheese, remaining salt and pepper and continue mashing until smooth and free of lumps. Transfer to a serving bowl, drizzle over the melted butter and finish with fresh chives.
