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Simple but the Best Creamy Mashed Potatoes


Submitted by Chaya Weiszner


This recipe came about by accident. I was excited to bring my grilled potatoes to a summer bbq party that my friend was hosting. I pre-cooked the potatoes (what I thought was slightly) so that they wouldn’t have to spend too much time on the grill. But while I was marinating them with mustard, mayo, salt and pepper, the potatoes began to break apart. What was I going to do? My dish was ruined and now I would have to show up to the party empty handed. But wait… genius!! Make mashed potatoes out of it. I dumped the potatoes into a pot, added a little bit of this and a little bit of that, and they came out better than any mashed potatoes I had ever tasted!!! The mustard added such depth of flavor, and the mayonnaise made it so perfectly creamy. These mashed potatoes go amazingly with some grilled steak (I season mine with oil, salt and lots of pepper), or with my favorite caramelized onion meatballs recipe.



Boil salted water. Peel and quarter potatoes. Put potatoes and 2 cloves of garlic in pot, and cook until tender.


In the meantime, sauté onions until deep golden color.


Drain potatoes. Add oil, almond milk, mayonnaise, mustard, salt and pepper. Add half the amount of onions, and use an immersion blender to blend until creamy.


Add the remaining onions and mix with spoon.


Sometimes I create more of a puree consistency by adding hot water and/or more almond milk, and serve it together with meat.