Creamy Cucumbers Overs Mashed Potatoes

Creamy Cucumbers Overs Mashed Potatoes Recipe

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Cindi Bauer


This cucumber dish is a favorite among my husband's family. I learned to make this as a new bride back in the late 70's, and whenever we have an abundance of cucumbers in our garden. My mother-in-law would eyeball the recipe, as I did too, but today I decided to post the exact amount of ingredients I used to make this recipe. For those who love cucumbers in cream and vinegar, plus mash potatoes as well, I hope you will enjoy this dish too!

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No-Cook or Other


4-5 medium
size cucumbers
to sprinkle over the cucumbers
1-1/2 cups
heavy whipping cream
1/4 cup
5% white vinegar
1/4 tsp.
1/4 tsp.
black pepper
already prepared 'hot' mashed potatoes

How to Make Creamy Cucumbers Overs Mashed Potatoes


  • 1Peel and (thinly slice) each cucumber into a colander. And between each layer of cucumber, peeled and sliced, sprinkle with a bit of salt over each. (I normally set my colander inside a larger bowl, to allow the liquid from the cucumbers, to drain into the larger bowl.)
  • 2Let cucumbers sit in the colander for 1-3 hours. Then transfer the cucumbers into another bowl. (Discard the remaining liquid that has drained into the larger bowl.)
  • 3Now add the cream and vinegar to the cucumbers, and gently stir the cucumbers.
  • 4Add the salt and pepper, and once again, gently stir the cucumbers.
  • 5Cover the cucumbers, and place the bowl in the refrigerator for at least 2 hours.
  • 6Serve the creamy cucumbers over the 'hot' mashed potatoes. (For each serving: Just place desired amount of mashed potatoes onto your plate, and top with desired amount of the creamy cucumbers.)
  • 7Note: Before I top my potatoes with the cucumbers and cream, I first top my taters with a bit of butter, and let it melt into the potatoes just a bit. I just enjoy mine served this way!

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