Smooth and Creamy Mashed Potatoes Smooth and Creamy Mashed Potatoes

Image: James Tse

Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!

  • Portion size 10 servings
  • Credits : Canadian Living Magazine



In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)

In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.

Nutritional facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 730 mg
  • Sugars 1 g
  • Protein 5 g
  • Calories 226.0
  • Total fat 8 g
  • Potassium 751 mg
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 36 g


  • Iron 11.0
  • Folate 11.0
  • Calcium 5.0
  • Vitamin A 6.0
  • Vitamin C 47.0
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Lunch & Dinner

Smooth and Creamy Mashed Potatoes