Name: Quick and Easy Mashed Potatoes
Prep time: 20 min
Cook time: 15 min
Yield: 4 people
Cuisine: France
Ingredients: 1 kg ofpotatoes (with tender flesh, a variety suitable for mashing); 30 cl ofmilk (Adjust to your taste and the firmness of the potatoes); 20 g ofbutter; nutmeg (Whether you buy it pre-ground or grate it yourself, it tastes even better!); salt, pepper; chef's knife; potato masher; pressure cooker (or a large pot with a steamer insert)

side dishes cooking in a pressure cooker steam cooking traditional cuisine

Updated on 01 February 2026 by

charlie

9 reviews 4.6 : Very good

Diet

Vegetarian

Level

Easy

Calories

85 pour 100g

Preparation

20 minutes

Cooking

15 minutes

Here’s my recipe for homemade mashed potatoes. It’s quick and easy—especially if you have a pressure cooker!

Table des matières

Homemade mashed potatoes are so much better!

Mashed potatoes are one of those dishes that kids love, and they’re also much healthier and more balanced than french fries. And homemade mashed potatoes are a world apart from store-bought mixes made from potato flakes. Your kids and guests will thank you!

What kind of potatoes should you use for this homemade mashed potatoes?

To make creamy mashed potatoes, it’s important to choose starchy potato varieties (soft, floury) rather than firm-fleshed ones.

Below is a list of potato varieties ideal for mashed potatoes, as well as those best avoided.

🥔 Floury varieties (ideal for light mashed potatoes)

These varieties have a high starch content: they break down well when cooked and produce a light, melt-in-your-mouth, airy mash. They’re also perfect for mashed potatoes.

Bintje – the classic choice for mashed potatoes in France.
Agria – yellow, floury flesh, well-bound mashed potatoes with a pronounced flavor.
Marabel – tender/floury flesh, very smooth texture.
Manon – good for mashed potatoes, fries, and soups.

🥔 Versatile varieties

These potatoes aren’t as floury as the previous ones, but are still perfect for creamy mashed potatoes. They’re also well-suited for other cooking methods (such as sautéing).

Monalisa – tender flesh, very melt-in-your-mouth mashed potatoes.
Samba – tender flesh, works very well.

💡 Varieties to avoid

Firm-fleshed varieties like Charlotte, Amandine, Roseval, Nicola, or Belle de Fontenay are too firm and result in a thicker or less creamy mash. These varieties are better for salads, steaming, gratins, or sautéing.

Give it a try!

Despite its simple appearance, this mashed potato recipe makes a side dish suitable for everyday meals as well as more festive dinners. Once you’ve mastered these mashed potatoes, you can prepare them in different ways and try other variations.

Enjoy, and thank you in advance for your comments!

For

people

Add to shopping list

1 kg of potatoes with tender flesh, a variety suitable for mashing
30 cl of milk Adjust to your taste and the firmness of the potatoes
20 g of butter
nutmeg Whether you buy it pre-ground or grate it yourself, it tastes even better!
salt, pepper

Kitchen utensils
chef's knife
potato masher
pressure cooker or a large pot with a steamer insert

1
Peel and cut the potatoes into pieces.
2
Cut the potatoes into quarters and cook them for 15 minutes in the steamer basket of your pressure cooker.
3
Remove the potatoes from the oven.
The Chef's Tip
Check if they're done using a paring knife. The tip of the knife should pierce the potato all the way through easily.
4
Use a potato masher to mash the potatoes to the desired consistency (you can leave them more or less chunky, depending on your preference).
5
Gradually add the warm milk until you reach the desired consistency.
Sprinkle with small cubes of butter, and grate some nutmeg over the mixture.
6
Season with salt and pepper, and mix well.
Taste and adjust the seasoning if necessary, then serve this homemade mashed potatoes piping hot!