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Sadia Hussain

May 18, 2017

Creamy Mashed Potatoes Recipe

I love potatoes. Fried, roasted, baked and my all-time favorite, mashed. Nothing beats a big bowl of fluffy, buttery, mashed potatoes. For me, mashed potatoes are the ultimate comfort food.

Why am I posting a basic recipe like mashed potatoes?  Because I love them and shudder when I see a less than perfect bowl full. You know what I mean...those sticky, gluey, shiny mashed potatoes 😟Ugh!

I know there are countless recipes out there for fancy mashed potatoes with add-ins like garlic, onions, cheese and whatnot. I, however, only allow original, plain, buttery, creamy, swoon-worthy mashed potatoes in my house .

You need to use starchy potatoes to make mash. I like to use Russet potatoes. You also need to use real butter and real cream. I use a potato ricer to "mash" my potatoes.

These mashed potatoes are perfect on their own. Or as a side to main dishes with chicken, beef, turkey or lamb. Plus, you can always save the leftovers to make cutlets or Shepherd's Pie.


Creamy Mashed Potatoes Recipe

Sadia Hussain




30 Minutes


  • 6 large Russet potatoes, peeled and cut in fours.

  • Salt for water

  • 1 cup  butter 

  • 1 cup cream

  • 1/2 cup full fat milk

  • 1 teaspoon salt or to taste

  • 1/4 teaspoon black pepper or to taste


  1. In a large pot of cold, salted water, boil potatoes until tender. I keep my chunks large so they don’t break and absorb too much water while boiling.

  2. Drain and let the potatoes sit in a colander for 10 minutes.

  3. In a saucepan or microwave gently heat butter, cream and milk. Add salt and black pepper.

  4. Mash potatoes. Slowly pour hot milk mixture over mashed potatoes, gently folding with a wooden spoon or spatula. Do not excitedly mix these or they will become sticky and gluey.

  5. Taste, if you want more seasoning.

  6. Scoop the mash into a big bowl and top with a big pat of butter.

Tips and Bits

For perfectly fluffy mashed potatoes you will need a potato ricer. A potato ricer is an inexpensive, steel, strainer type contraption that you push soft boiled potatoes through.

If you don’t have a potato ricer use a masher or a fork but resist using any electronic gadget as it will over work your potatoes into a sticky mess.

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