Caramelized Onion Mashed Potatoes
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!
Servings: 8 servings
Calories: 258kcal
Ingredients
- 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.
Notes
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.