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Creamy Onion Mashed Potatoes

Posted by Denise on September 6, 2011

creamy onion potatoes best

Fluffy mashed potatoes, cream and green onion make Creamy Onion Mashed Potatoes an easy accompaniment to your main dish.


Glenn and I take turns cooking our meals. Not in any formal way, but whoever has an urge to cook or gets home first normally jumps in and gets cooking. Glenn found a recipe for these potatoes in Gordon Ramsey’s Fast Food cookbook and wanted to make them. (He also tried a chicken recipe that was really good that we will post soon.) They were called Champ in the cookbook, but since that didn’t mean anything to us we are calling them Creamy Onion Mashed Potatoes.

Oh my goodness, were these potatoes good! They are creamy with a little crunch from the pieces of green onion. The original recipe calls for whole milk along with the whipping cream, but we used 2% milk. We figured it would be rich enough without the whole milk. In our opinion it was fine with the reduced fat milk, but feel free to use what type you want. I would not omit the whipping cream though or it will lack some of the wonderful creaminess.

The only thing that we would do differently next time we make these, and we will make them again they were so good, is to chop the green onions smaller than we did for these photos. They were a little large texture-wise when we were eating the potatoes. Of course, that is my opinion, because Glenn doesn’t really care. He liked them fine the way we made them!

We use butter for a most of our cooking now, but we have used margarine many times in the past. Use whatever you normally do. If you don’t have a potato ricer, go ahead and peel the potatoes first, them mash them using your mixer or masher. We left the skins on, skipping the peeling step, because the peel doesn’t make it through the ricer.




Creamy Onion Mashed Potatoes

Makes 4 servings


creamy onion mashed potatoes ingredients

 Ingredients for Creamy Onion Mashed Potatoes



2 ½      Pounds red-skinned potatoes, peeled

            Sea salt

2          Tablespoons butter or margarine

6-8      (Small bunch) green onions, chopped finely

½         Cup whipping cream

1/3       Cup whole milk, plus extra if needed







1.   Peel potatoes (unless using a ricer) and cut into even chunks. Boil in salted water until tender when poked with a fork, approximately 10 minutes. Drain potatoes.


cutting red potatoes


                    boiling potatoes



2.  While the potatoes are still hot, mash them. Stir in the butter and chopped green onion.


chopping green onion


                                 ricing potatoes


riced potatoes


                                adding butter and green onion to potatoes



3.  Heat the milk and cream in a small sauce pan until it barely boils. Gradually pour the milk mixture into the potatoes, mixing well. The potatoes should be creamy without being soupy. Add a little more milk if the potatoes are too stiff. Dress with a dollop of butter if you like. Serve while hot.


 boiling cream and milk


                                   adding cream mixture to potatoes





creamy onion mashed potatoes in blue bowl 2



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