These Caramelized Onion Mashed Potatoes are a decadent side dish perfect for your holiday feast this year or for any day of the week! They’re smooth and creamy and jam-packed with caramelized onions!
Today, I’m sharing the only way I’m eating mashed potatoes lately. These Caramelized Onion Mashed Potatoes are all that and more! And they’re perfect for your holiday feast this year!
Mashed potatoes are a comfort food dish that no holiday is complete without.
Why You’ll Love this Recipe
First off….caramelized onions! I mean really, anything with caramelized onions and I’m all in! I could eat them straight from the skillet! Could you?
This recipe requires only a handful of ingredients and minimal effort.
The hardest part is waiting for the onions to caramelize, but believe me it’s totally worth the wait. TOTALLY!
Ingredients You’ll Need
- unsalted butter
- olive oil
- yellow onions
- kosher salt and pepper
- Russet potatoes
- milk
- chives (optional)
I like to use Russet potatoes for my mashed potatoes. I also top my finished potatoes with some fresh chopped chives and a pat or two of extra butter.
Step-By-Step Instructions
First, you’ll cut your onions and then to a large, deep skillet you’ll add your butter and olive oil and cook until melted. Add your onions, kosher salt and pepper and cook for roughly 35-40 minutes, stirring occasionally until caramelized.
While your onions are caramelizing, cut your potatoes into roughly 2-inch chunks before adding them to water and boiling.
You will want to season your water with about 1-2 tablespoons of salt, then start boiling your potatoes on high heat. Once the potatoes come to a boil you’ll then reduce to a simmer and cook until the they are fork tender.
While the potatoes are cooking you can combine your unsalted butter and milk in a saucepan or the microwave and cook on low until the butter is melted.
Once the potatoes are tender, you will drain the potatoes and return them to the pot. Stir the potatoes gently in the hot pot to help remove any excess water.
You will slightly mash the potatoes with your potato masher first and then add about half of the butter/milk mixture and continue to mash. Add the remainder of our liquid mixture and continue to mash until smooth, or if you’re like me stop with just a few lumps here and there.
Gently fold in some of your warm caramelized onions saving a few spoonfuls for the top after your transfer to your serving bowl. You can also sprinkle with chopped chives and an extra tablespoon or two of butter before serving, if desired.
Add these to your holiday spread this year and you won’t be disappointed.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
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I am thankful this Thanksgiving holiday for you all and for your dedication to The Beach House Kitchen. My little piece of the internet here at the BHK would be nothing without you folks. I hope you all have a blessed and Happy Thanksgiving. ♥ MaryAnn
A Few Cook’s Notes for Caramelized Onion Mashed Potatoes
As I mentioned above, I like to use Russet potatoes for my mashed potatoes.
Do not keep your potatoes at a full boil the entire time. Bring the pot to a boil and then reduce to a simmer until the potatoes are fork tender.
More Delicious Side Dish Recipes
Caramelized Onion Mashed Potatoes
Print Recipe Pin RecipeIngredients
- 5 Tbsp. unsalted butter, divided
- 2 Tbsp. olive oil
- 2 large yellow onions, finely chopped, about 5 cups
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 lb. Russet potatoes, peeled and cut into 2-inch cubes
- 1/2 cup whole milk
- chopped chives, for serving, if desired
- extra butter, about 1-2 tablespoons for the top of the potatoes, if desired
Instructions
- In a large deep skillet, melt one tablespoon butter and oil over medium-low heat. Add onions, kosher salt and pepper and cook until caramelized, stirring often, for about 35-40 minutes.
- While the onions are cooking, to a large pot, combine potatoes, two tablespoons of salt and enough water so the potatoes are covered by at least one inch. Bring to a boil and then reduce to a low boil for 15-20 minutes until potatoes can be pierced easily with a fork. Drain potatoes and return them to the pot. Toss them around in the hot pot to dry the potatoes out.
- In a small microwavable bowl, combine the remaining 4 tablespoons of butter and milk and heat until the butter is melted. You can also cook on the stovetop instead of the microwave.
- Using a potato masher slightly mash your potatoes. Add half of the milk mixture and continue to mash. Add the remaining milk mixture and mash the potatoes until smooth. (I like to leave in some lumps, but do what you prefer)
- Gently fold in some of your caramelized onions. Transfer the potatoes to a serving bowl and fold in the remaining caramelized onions. Dot the top with an extra tablespoon or two of butter and sprinkle with chopped chives, if desired.
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