Creamy Mashed Potatoes
These mashed potatoes are next-level! Mixing in onions adds an irresistible sweetness, making them unbelievably creamy and addictive.
Ingredients
- 5 yukon potatoes, medium to large cut into one inch pieces, around 4 cups
- 1 onion, cut into one inch pieces
- ½ cup milk, hot
- ¼ cup unsalted butter
- 2 tsp kosher salt
- ½ tsp black pepper
- chives, chopped for garnish
Instructions
- Peel potatoes and cut into one inch pieces. Do the same with the onion.
- Bring steamer to a boil, then add potatoes and onions and steam for 30 minutes.
- Mash potatoes and onions with a masher or through a ricer to make it extra smooth. My preference is through a ricer.
- In a small saucepan, on medium heat, add butter, milk, until butter is melted and milk is heated.
- Pour butter mix into mashed potatoes and mix well. NOTE: it might seem very watery at first but it will thicken.
- Garnish with chives.
- NOTE: add more milk or salt as needed.
Notes
For big party events, I like to make my mashed potatoes in advance and then put them in a casserole dish and refrigerate and when it’s ready to be reheated, I pop it in the oven at 350 degrees until you see a very slight faint brown crust on top or when you feel that it’s piping hot. Remove from oven and put some sliced butter pads on top and garnish with chives.
Nutrition
Serving: 1portion | Calories: 236kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 952mg | Potassium: 790mg | Fiber: 4g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 1mg