These creamy mashed potatoes are shockingly good and easy to make! Let’s get into the secret to the best Extra Creamy Butter Mashed Potatoes recipe with a twist.
any kind of potato dish was always my favorite part of any meal. I mean potato salad, potato gratin, hash browns, braised potatoes. But my favorite was always and will always be some extra creamy butter mashed potatoes . I mean come on! A good mashed potato is creamy, smooth and buttery in my humble opinion.
Jonathan’s really into jokes right now. So while I was mashing the hot potatoes this happened: Jonathan: What do you say to an angry baked potato? Jade: what? Jonathan: You just butter him up. hahahahaha! He gets it from his momma. Kids are awesome!
Now you can keep it classic and classy. You can stop right here and everybody will be happy.
But why? why stop there? I say pile it on!
Do you see this? This happened in my kitchen last night and the night before and the night before that!
I found that you have to find the right butter. Personally, I use Kerry gold butter for EVERYTHING! I’m kinda a Kerry gold fanatic. If you haven’t tried there butter then do me a favor. Go out right now- leave work, drop the kids off, Stop studying at school and get to your grocery store and buy this butter. Make some toast and taste the magic. Then send me an email, text me, call me, write me and tell me if that is not the most amazing butter ever! It reminds me of butter in Jamaica!
Funnily my great grandmother knows how to make butter and during Christmas break she would churn some. Mostly for so because she is that extra! But also because she was that homemaker that made mini- peppermint candies for her guest. I digress! But finding the right butter is key to most recipes like my biscuits!
I made these mashed potatoes for the last 3 days in a row. It is that legit that they kids haven’t said a word about eating the same thing back to back. It has everything- tangy cheese, sweet caramelized onions and buttered potatoes.
Oh and can we talk about these carmelized onions. First of all, I know what you are thinking. I can’t /don’t want to make caramelized onions- that just seems extra. You are right it is. You can totally make this mashed potato recipe without it BUT why not kick it up to the next level.
And this is totally the next level. Make them for friends and family alike and make the holidays bright. I’m sorry but I’m in a rhyming mood. Enjoy!
Peace and love- Ann
These creamy mashed potatoes are shockingly good and easy to make! Let's get into the secret to the best Extra Creamy Butter Mashed Potatoes recipe with a twist.
- 3 Lbs Russet potatoes
- 2 Stick Unsalted butter
- 1 Cup Milk or buttermilk
- 1/2 cup Parmesan Cheese
- 1 teaspoon Sea Salt
- 2 Large Sweet onions
- 2 Tablespoon Unsalted Butter
- water
- Pinch salt
- 1 sprig thyme
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For the Caramelized Onions:
Melt butter in a large heavy-bottomed stainless steel saucepan over high heat. Add onions and thymes - cook, stirring frequently, until bottom of saucepan is glazed in a pale brown, about 5 minutes. Add 2 tablespoons water and scrape the pan with wooden spoon. Continue to cook, stirring frequently, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total. Season to taste with salt. Pro tip: Remove from saucepan rapidly to prevent burning. Set aside for potatoes.
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Peel potatoes (cut potatoes in quarters ). If you want the smoothest potatoes possible, remove the little eyes/knobs from the potatoes. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; check a couple to make sure all are fork tender). Drain potatoes well and return to pot.
In a non stick pan, add the In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Mash hot potatoes until smooth. Lightly mix in about half of the cheese and hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking. Top with the remaining cheese and onions and MORE butter.
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like close to the stove or oven. Potatoes will stay hot for at least 1/2 hour. Before serving, mix well to make sure it is extra fluffy.
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