Creamy-Dreamy Mashed Potatoes

Kittencalskitchen's Note:

This has been a long-time family favorite!!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 lbs russet potatoes
• 3/4-1 cup mayonnaise, not salad dressing (Hellman's is good)
• 1/2 cup grated parmesan cheese
• 1/3 cup red onion, chopped fine
• salt and pepper (to taste)

Directions:

1. In a pot, boil the potatoes with just enough water to cover the potatoes.
2. Cover the pot.
3. Simmer until fork-tender; (don't over boil until mushy, just until the fork pierces the potato all the way through); drain.
4. In a bowl, mash the potatoes; add in the mayo, Parmesan cheese, chopped onion, salt and pepper to taste;mix well until fluffy and creamy.
5. Note: for garlic lovers, roasted garlic may be added to the mashed potatoes.

Reviews

[Sky Valley Cook]

These were very good and did not need additional seasonings, such as butter. I will definately make again. Thank you for sharing.

[bluemoon downunder]

WOW! Just SO delicious! I followed LEEZAH4's suggestion of adding garlic in with the potatoes, and added this in the last few minutes of boiling (a neat idea!). I used new potatoes and 3/4 cup of low-fat mayonnaise, which still had ample flavour. And just couldn't resist adding a flat tablespoon of Greek yoghurt. Mashed potatoes can be SO boring: these were SO creamy and delicious, and so easy to make that I'll certainly be making this recipe again and again, and allowing for people wanting to come back for a second serving! Next time, I make this recipe, I'm going to follow ColCadsMom's suggestion of sauteing the onions and garlic in butter. Made for New Zaar Stars Tag. Thanks, KITTENCAL, for another wonderful recipe!

[ColCadsMom]

I have heard people talk about eating mashed potatoes with mayonnaise, but had never tried it myself. I was pleased with the results! This recipe yeilds a flavor that can stand on its own, but is also great to top with gravy (we used the sauce from Kittencal's Easy Mushroom Soup Pork Chops). I knew that my red onion had some SERIOUS heat, so I decided to saute it and some minced garlic in a small amount of butter in a skillet while the potatoes cooked. The flavor was out of this world! DH thought they were too thick and needed milk, but that was probably because I skimped a little on the Hellman's. The consistancy was perfect to me, especially when the gravy was added. Thanks for posting a delightful new way to mash a potato!