Buttery Mash Potatoes

Mashed Potatoes

buttery mash is a special occasion treat !
5 from 2 votes
Course Side Dish
Cuisine Irish
Servings 4


  • 4-5 large rooster potatoes peeled
  • 100 g butter
  • 50 ml fresh cream
  • Salt and pepper


  • Cut the potatoes into chunks and place in a pan of water and bring to the boil.
  • Cook for 20 – 25 minutes until softened, then strain to remove excess water.
  • Mash the potatoes and pour in the cream and butter until the potatoes are smooth and creamy with a holding texture.
  • check the seasoning.
  • keep warm or Serve immediately. ( to reheat from cold, drop an extra tablespoon of cream or water in the saucepan and mash again until smooth and piping through. )


for a roasted garlic mash potatoes
1 garlic bulb
Olive oil
salt and pepper
preheat the oven to 80˚C.
Place the bulb of garlic in a tin foil. drizzle with oil and season well.
close the foil around the bulb and place on a baking tray. place in the oven for 45 minutes until coloured and soften. remove from the oven and press the garlic out of the bulbs. store until needed up to 2-3 days in the fridge.
Keyword butter, Kevin Dundon, mash, potato

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