Prep 5 mins
Cook 20 mins
This has been a long-time family favorite!!
- 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)
- In a pot, boil the potatoes with just enough water to cover the potatoes.
- Cover the pot.
- Simmer until fork-tender; (don't over boil until mushy, just until the fork pierces the potato all the way through); drain.
- 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.
- Note: for garlic lovers, roasted garlic may be added to the mashed potatoes.
These were very good and did not need additional seasonings, such as butter. I will definately make again. Thank you for sharing.
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!
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 recipe#231222). 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!