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Creamy Mashed Potatoes Ricer with butter and parsley

Creamy Mashed Potatoes

These Creamy Mashed Potatoes are made with a ricer.  They are so smooth and light you will love them.

Prep Time 5 minutes
Servings 8 people
Author Treasure Provost


  • 7 Med. Potatoes
  • 1/4 Cup Butter
  • 1/2 Cup Cream
  • 1/2-1 Cup Whole Milk
  • 1/2 tsp. Salt


  1. Peel, wash, and dice potatoes into 2-inch chunks.

  2. Put the potatoes in a pot with salted water and bring to a boil.

  3. Simmer approximately 15 minutes, checking for doneness frequently.  Potatoes are done when fork is inserted easily.

  4. Drain potatoes.

  5. Push cooked potatoes through a ricer.

  6. Add butter, cream, milk, and salt to taste.  Only add 1/2 cup milk to start, then if needed add more.