These creamy and velvety mashed potatoes have a rich, indulgent texture. They literally melt in your mouth and every spoonful is sinfully delicious! They are infused with the essence of dry minced onion, garlic powder, and freshly chopped parsley make them the ultimate side dish for any meal.
What’s In The Best Mashed Potatoes?
To make this creamy, indulgent mashed potatoes recipe you will need:
- Yukon Gold potatoes
- Whole Milk
- Butter
- Heavy cream
- Dried minced onion and garlic powder
- Freshly chopped parsley
How To Make Mashed Potatoes Creamy and Fluffy?
Follow these simple steps for the best-mashed potatoes ever:
- Peel and cube the potatoes. Cook them in a large pot of salted boiling water for about 15-20 minutes or until tender.
- In a small saucepan over medium-low heat, melt the butter and combine it with the heavy cream, milk, dried minced onion, and garlic powder.
- Drain the cooked potatoes and return them to the pot. Mash them until there are no lumps and stir in the butter/cream mixture until well incorporated and the potatoes are velvety and creamy. You may need to add a bit more milk if they are too thick.
- Season with salt and pepper to taste and serve while hot with an extra pat of butter and freshly chopped parsley on top.
How To Make Mashed Potatoes Without Dairy?
If you are lactose intolerant or simply don’t eat dairy, you can substitute the milk and heavy cream with coconut milk and/or unsweetened coconut cream. It will add a hint of coconut flavor to your mashed potatoes, but it won’t be overpowering. You can also use chicken broth or vegetable stock to add moisture to your mashed potatoes. Non-dairy milks are always a good alternative too.
Other Potato Recipes For You:
- Homemade Scalloped Potatoes
- Green Beans, Bacon, and Potatoes Recipe
- Crock Pot Potatoes Recipe
- Sausage and Potatoes Bake Recipe
- Potatoes Romanoff
- Bombay Potatoes
The BEST Mashed Potatoes Recipe
Ingredients
- 3 lb Yukon Gold Potatoes
- 1 stick of butter
- ½ cup whole milk
- ¼ cup heavy cream
- 1 tsp dried minced onion
- ½ tsp garlic powder
- Salt and pepper to taste
- Freshly chopped parsley for garnish
Instructions
- Peel and cube the potatoes. Cook them in a large pot of salted boiling water for about 15-20 mins or until tender.
- In a small saucepan over medium-low heat, melt the butter and combine it with the heavy cream, milk, dried minced onion, and garlic powder.
- Drain the cooked potatoes and return them to the pot. Mash them until there are no lumps and stir in the butter/cream mixture until well incorporated and the potatoes are velvety and creamy. You may need to add a bit more milk if they are too thick.
- Season with salt and pepper to taste and serve while hot with an extra pat of butter and freshly chopped parsley on top.
Notes
- Add enough salt to the pot of boiling water. This will make the mashed potatoes tastier.
- If the mashed potatoes are too thick, you may add more milk or heavy cream until the desired consistency.
- If using salted butter, taste it before adding extra salt.
