Creamy Mashed Potato Recipe – Butter & Parsley Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Creamy Mashed Potato Recipe – Butter & Parsley Indian Side Dish

Hey everyone! There’s just something so comforting about a big bowl of creamy mashed potatoes, isn’t there? It’s the kind of side dish that just feels like home. I remember making this for the first time when I was trying to recreate my grandmother’s Sunday roast – and honestly, the mashed potatoes were the star! This recipe is super simple, and I’m excited to share it with you. It’s perfect alongside your favourite Indian curries, steaks, or roasted vegetables. Let’s get started!

Why You’ll Love This Recipe

This mashed potato recipe is a winner for so many reasons. It’s quick – ready in about 30 minutes! – and incredibly easy, even for beginner cooks. The combination of butter, milk, and a touch of parsley creates a flavour that’s both comforting and delicious. Plus, it’s a fantastic base for adding your own little twists – more on that later! It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good, fluffy mash?

Ingredients

Here’s what you’ll need to make the most amazing creamy mashed potatoes:

• 1 kg potatoes
• 50 gm butter
• 1 cup milk
• Salt and pepper to taste
• 1 tsp dried parsley

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Potatoes: Choosing the Right Variety

For the fluffiest mash, you want a starchy potato. Yukon Gold, Russet, or Maris Piper potatoes work beautifully. I personally love Yukon Golds for their naturally buttery flavour. Avoid waxy potatoes like red potatoes, as they won’t mash as well.

Butter: Salted vs. Unsalted & Regional Ghee Options

I usually use salted butter for this recipe, as it adds a nice flavour boost. But if you prefer to control the salt level, unsalted butter is perfectly fine – just add a little extra salt to taste. And if you’re feeling adventurous, try substituting some of the butter with a tablespoon or two of ghee! It adds a lovely, nutty aroma that’s very common in Indian cooking.

Milk: Full Fat vs. Low Fat & Plant-Based Alternatives

Full-fat milk will give you the creamiest results, but you can use low-fat milk if you prefer. Just be careful not to add too much, or your potatoes might become gluey. For a dairy-free option, unsweetened almond milk or oat milk work surprisingly well!

Parsley: Fresh vs. Dried & Regional Herb Substitutions

Dried parsley is convenient and works perfectly well in this recipe. However, if you have fresh parsley on hand, definitely use it! About 2 tablespoons of chopped fresh parsley will replace 1 teaspoon of dried. If you don’t have parsley, try a sprinkle of chopped coriander (cilantro) – it’s a popular herb in Indian cuisine and adds a lovely fresh flavour.

Salt & Pepper: Balancing Flavors

Don’t underestimate the power of seasoning! Start with a little salt and pepper, then taste and adjust as needed. Remember, you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your potatoes a good scrub and place them in a pressure cooker. Add enough water to cover them, and pressure cook until they’re completely soft – usually about 3-4 whistles.
2. Once cooked, carefully drain the potatoes and let them cool slightly. Then, peel them and transfer them to a large bowl.
3. Now for the fun part! Grab your potato masher and start mashing those potatoes until they’re nice and smooth. Don’t be afraid to put some muscle into it!
4. Add the softened butter, warm milk, salt, and pepper to the bowl. Continue mashing until everything is well combined and the potatoes are creamy and fluffy.
5. Finally, stir in the dried parsley. Give it a quick taste and adjust the seasoning if needed.
6. Let the mashed potatoes rest for a few minutes before serving. This allows the flavours to meld together.

Expert Tips

• Warm the milk: Warming the milk before adding it to the potatoes helps them absorb it better, resulting in a creamier mash.
• Don’t overmash: Overmashing can release too much starch, making the potatoes gluey.
• Taste as you go: Seasoning is key! Taste the potatoes throughout the process and adjust the salt and pepper as needed.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Mashed Potatoes: Substitute the butter with vegan butter and the milk with plant-based milk.
• Gluten-Free Mashed Potatoes: This recipe is naturally gluten-free!
• Spice Level Adjustments: Adding Garlic & Chilies: My friend Priya loves adding a clove of roasted garlic and a pinch of red chili powder to her mashed potatoes for a little kick. It’s delicious!
• Festival Adaptations: Christmas & Thanksgiving Side Dish: For a festive touch, stir in a tablespoon of cream cheese or sour cream.

Serving Suggestions

These mashed potatoes are incredibly versatile. They’re fantastic with:

• Steaks
• Roasted chicken or lamb
• Vegetable curries (especially a rich tomato-based curry!)
• Roasted vegetables like broccoli or Brussels sprouts.

Storage Instructions

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to prevent them from drying out.

FAQs

What type of potatoes are best for mashed potatoes?

Starchy potatoes like Yukon Gold or Russet are your best bet for fluffy, creamy mashed potatoes.

Can I make mashed potatoes ahead of time?

Yes, you can! Make the mashed potatoes as directed, then store them in an airtight container in the refrigerator. Reheat gently before serving.

How do I reheat mashed potatoes without them becoming dry?

Add a splash of milk or water when reheating to help restore their creamy texture.

Can I use cream instead of milk in mashed potatoes?

Absolutely! Cream will make them even richer and more decadent.

What can I add to mashed potatoes for extra flavor?

Roasted garlic, herbs, cheese, spices, or even a swirl of pesto are all great additions!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how yours turn out!