Creamiest Mashed Potatoes

FullSizeRender 3.jpgHave you guys recovered from the sweet overload during Diwali? Well, I certainly haven’t. A rough week warranted a bowl of warm and cozy to relax this Sunday, but I wanted to stay as far away from sugar as possible!

What does one do in this situation then?

Make Mashed Potatoes…obviously! I love a fluffy, creamy, lump-free mashed potato.

Now, my mashed potato needed to be creamy but I just couldn’t afford to use cream anymore. So I used milk instead. Honestly, it’s just as yummy and begs to question why anyone would want to put in extra calories in the form of cream when this tastes just as good!

Also, I love when my mash has just a hint a garlic and herbs, but you can adjust the quantities to your liking.


Creamiest Lump-Free Mashed Potato


  • 4 large potatoes(boiled and mashed)
  • 1 cup milk
  • 40g processed cheese(grated)
  • 2 portions of go cheese wedges(cut into smaller pieces)
  • a knob of butter
  • 11/2 tsp of garlic paste
  • salt to taste
  • 1/2 tsp pepper
  • handful of chopped chives or parsley for garnish


  1. In a tempering pan, heat the butter till it is melted and saute the garlic in it.
  2. Once the garlic is cooked turn off the heat.
  3. In a heavy bottom saucepan, heat the milk and cheeses. Heat the mixture till the cheese melts. Once it does, turn of the heat and whisk in the garlic butter, salt and pepper.
  4. Add the mashed potato to the milk mixture and blend with the blender till smooth and creamy. (Do not over blend or the mash may get gummy.)
  5. Transfer the mash into a glass baking dish and bake at 180°C for about 10 minutes or until the top is slightly brown.
  6. Garnish with chives or parsley.


  • It helps to use a whisk instead of a wooden spoon during the entire process.
  • Limit the amount you handle the potatoes. The more you work them, the more starch is released, the more gluey they get.
  • When mashing the potatoes after boiling, do so only until it is just mashed. Don’t be bothered about the lumps.
  • Blend only till it is creamy and no more to avoid a gloopy mash.
  • If the mash is too dense you can loosen it by adding some more warm milk to it.




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