Creamy dreamy mashed spuds

By Spencer Watts
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  • 4-6 medium sized potatoes, peeled and diced
  • 1/2 cup (120 milliliters) water
  • 3/4 cup (180 milliliters) heavy cream
  • 1/3 cup (80 milliliters) melted butter, plus more for serving
  • 2 tablespoons (30 milliliters) dried chives
  • 1 teaspoon (5 milliliters) garlic powder
  • 2 teaspoons (10 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper


  1. Add potatoes and water to a microwave-safe glass bowl and cover with microwave-safe plastic wrap. Microwave on high for 13-15 minutes or until fork tender. Add heavy cream, butter, chives, garlic powder, salt,  and pepper to a small bowl and heat on high for two minutes. Pour cream mixture over the potatoes and mash with a potato masher, fork, or immersion blender with whisk attachment.
  2. Transfer to a serving dish and serve with an extra dollop of butter on top.


Not all potatoes are equal, and Spencer Watts helps you navigate the spuds in the video below.


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