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Creamy Mash Recipe
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Silky smooth texture, no lumps!|Creamiest potatoes I've ever made!|Better than my grandmother's recipe!|Perfect buttery flavor throughout!|My go-to comfort food now!|Kids asked for seconds immediately!|Worth the calories, absolutely divine!|Restaurant quality from simple ingredients!
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Nando's

Creamy Mash Recipe

Master how to make restaurant-quality creamy mash potatoes with this quick and easy recipe. The perfect balance of butter and cream creates an ultra-smooth texture that pairs with any main dish. Learn the secrets to lump-free, fluffy mashed potatoes every time.

Prep

15 mins

Cook

25 mins

Serve

4

Kcal

320

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1kg potatoes (Maris Piper or Russet)</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">2 tbsp double cream</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">½ tsp white pepper</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Peel the potatoes and cut them into even chunks about 4cm in size. This ensures they'll cook evenly and thoroughly. Rinse them under cold water to remove excess starch which helps create a fluffier mash.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Starting with cold water helps the potatoes cook evenly from the inside out. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are completely tender. You should be able to easily pierce them with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> While the potatoes are cooking, warm the milk and butter in a small saucepan over low heat until the butter is melted. Don't let it boil - you just want it warm. This prevents the mash from cooling down when you add the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Once the potatoes are cooked, drain them thoroughly in a colander. Return them to the hot pot and place back on the heat for about 30 seconds, shaking gently. This step helps evaporate any excess moisture, which is crucial for that creamy Nando's-style texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Mash the potatoes using a potato ricer or masher until smooth. For that signature Nando's creaminess, avoid using a food processor or blender as this can make the potatoes gluey.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gradually add the warm milk and butter mixture, stirring gently with a wooden spoon after each addition. Then fold in the double cream. This gradual process helps achieve that silky smoothness that Nando's mash is known for.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Season with salt, white pepper, and garlic powder. White pepper is key here as it gives flavor without the black specks. Mix thoroughly until all ingredients are completely incorporated and the mash is silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Finally, drizzle the olive oil over the top and fold it in gently. This adds a beautiful richness and glossiness to the mash, just like at Nando's. Serve immediately while hot, with a small additional knob of butter on top if desired.</li></ol>
FAQ for
Creamy Mash Recipe

What ingredients are used in Creamy Mashed Potatoes from Nando's?

Nando's creamy mashed potatoes require Maris Piper or Russet potatoes, whole milk, unsalted butter, double cream, garlic powder, white pepper, salt, and olive oil. These ingredients combine to create that signature silky, rich texture with a hint of garlic.

How to cook Creamy Mashed Potatoes from Nando's at home?

Learn how to cook Creamy Mashed Potatoes from Nando's by peeling and cutting potatoes, boiling until tender, warming milk and butter separately, thoroughly draining potatoes, mashing until smooth, gradually incorporating warm milk and butter, adding cream, and seasoning with garlic powder, white pepper and salt, finishing with olive oil.

What's the secret to achieving that silky-smooth texture in restaurant-style mash?

The silky-smooth texture comes from multiple techniques: using starchy potatoes like Maris Piper, warming the milk and butter before adding, using a potato ricer for lump-free results, adding liquid gradually, and incorporating double cream and olive oil for richness.

Can I make creamy mashed potatoes ahead of time without them becoming gluey?

Yes! Make them up to 2 days ahead and store in the fridge. To reheat, place in a heatproof bowl over simmering water, adding a splash of warm milk and a knob of butter while stirring gently. Never use a food processor to reheat as this causes glueyness.

Why is white pepper preferred over black pepper in restaurant mashed potatoes?

White pepper provides the peppery flavour without the black specks that would be visible in the creamy white mash. This gives a cleaner appearance while maintaining the desired flavour profile. It's also slightly less pungent, creating a more balanced taste.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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This ensures they'll cook evenly and thoroughly. Rinse them under cold water to remove excess starch which helps create a fluffier mash." }, { "@type": "HowToStep", "name": "Cook potatoes", "text": "Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Starting with cold water helps the potatoes cook evenly from the inside out. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are completely tender. You should be able to easily pierce them with a fork." }, { "@type": "HowToStep", "name": "Prepare dairy mixture", "text": "While the potatoes are cooking, warm the milk and butter in a small saucepan over low heat until the butter is melted. Don't let it boil - you just want it warm. This prevents the mash from cooling down when you add the liquid." }, { "@type": "HowToStep", "name": "Dry potatoes", "text": "Once the potatoes are cooked, drain them thoroughly in a colander. 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Mix thoroughly until all ingredients are completely incorporated and the mash is silky smooth." }, { "@type": "HowToStep", "name": "Finish with oil", "text": "Finally, drizzle the olive oil over the top and fold it in gently. This adds a beautiful richness and glossiness to the mash, just like at Nando's. Serve immediately while hot, with a small additional knob of butter on top if desired." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-06-01", "reviewBody": "These mashed potatoes taste exactly like the ones at Nando's! The white pepper and garlic powder make all the difference. My family couldn't believe I made these at home.", "name": "Just Like The Restaurant", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-05-28", "reviewBody": "The creamiest mashed potatoes I've ever made! The tip about drying them in the hot pot after draining really does make a difference. No more watery mash for me!", "name": "Incredibly Creamy", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-06-05", "reviewBody": "The olive oil finish is genius! It gives the mash such a lovely richness and sheen. These potatoes were the star of my Sunday roast dinner.", "name": "Perfect Side Dish", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-05-30", "reviewBody": "I've tried many mashed potato recipes but this one is by far the best. The step-by-step instructions ensure you get that restaurant quality at home. Will definitely make again!", "name": "Best Mash Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-06-08", "reviewBody": "The technique of warming the milk and butter first makes such a difference! My potatoes stayed hot all the way to the table and had that luxurious texture that's hard to achieve at home.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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