The Best Mashed Potatoes

Ron NebreCanadian Classic, recipes, Savoury

A comfort food classic, making your next batch of mashed potatoes is going to be even better with this recipe. Using Mirage margarine, we’re giving these potatoes a much-needed boost of omega-3 fatty acids and vitamin D. Love your food, and love your family – serve Mirage for dinner tonight!

Prep Time: 20 minutes
Cook time: 45 minutes
Yield: 8 to 10 servings


  • 2 kg / about 12 medium starchy potatoes, such as Russet, Idaho or Yukon Gold
  • 120 ml / 1/2 cup 10% cream
  • 120 ml / 1/2 cup milk
  • 1 large garlic clove, crushed
  • 113 g / 1/2 cup Mirage margarine
  • 60 ml / 1/4 cup sour cream
  • 6 g / 1 tsp salt
  • 1 g / 1/4 tsp ground nutmeg
  • 1 g / 1/2 tsp fresh ground pepper
  • 9 g / 3 tbsp finely chopped chives


1. Scrub the potatoes well and place in a large pot. Cover with cold water by at least 1 inch (2.5 centimeters). Set pot over medium high heat and bring to a boil.

2. Boil until a sharp knife easily pierces the potato; 35 to 45 minutes.
3. While the potatoes are cooking, heat the cream, milk and garlic clove to a simmer. Remove from heat and cover; set aside.
4. When potatoes are tender, drain well. Using a clean tea towel to protect your hands from the hot potato, peel with a paring knife.

5. Place the potatoes back in the pot and stir over medium heat for 2 minutes to dry any excess moisture.
6. Remove from heat and mash with a potato masher until smooth.
7. In a small bowl, melt the Mirage margarine in the microwave. Stir into the potatoes with a spatula or wooden spoon.

8. Discard the garlic clove and stir the cream mixture into the potatoes, followed by the sour cream, salt, nutmeg and pepper.

9. Set aside, covered, until ready to serve. To rewarm, stir over low heat for 10 minutes.
10. Top with chives and serve.

Chef’s Notes:

  • For extra smooth mashed potatoes, pass them through a potato ricer.
  • Add a few sprigs of fresh rosemary or thyme into the cream and milk along with the garlic clove.