Description
This French Onion Mashed Potatoes recipe combines creamy, buttery mashed potatoes with rich caramelized onions and melted Gruyere cheese for a decadent side dish perfect for family dinners or special occasions. The slow-cooked onions add a deep, sweet flavor that complements the smooth mashed potatoes wonderfully.
Ingredients
Units
Scale
Caramelized Onions
- 6 tablespoons Simply Nature Organic Unsalted Butter
- 4 sweet onions, thinly sliced
- Kosher salt, to taste
Potatoes
- 5 pounds russet or Yukon gold potatoes, washed and peeled
- 12 tablespoons Simply Nature Organic Unsalted Butter
- 1 1/2 cups Friendly Farms Heavy Whipping Cream
- 8 ounces Emporium Selection Le Gruyere Cheese, freshly grated
- 1 to 2 teaspoons salt
- Freshly ground black pepper, to taste
Instructions
- Caramelize the Onions: Heat 6 tablespoons of butter in a skillet over medium-low heat. Add the thinly sliced onions along with a generous pinch of kosher salt. Cook, stirring often, for 10 minutes until the onions begin to soften. Reduce heat to low and continue cooking, stirring occasionally, for 45 to 60 more minutes until the onions are deeply golden and caramelized. Adjust cooking time for desired caramelization.
- Prepare Potatoes: Wash, peel, and cut potatoes into uniform chunks, either halves or quarters depending on size to ensure even cooking. For advance prep, soak chopped potatoes in cold ice water in the fridge for 12 to 18 hours. Place potatoes in a large pot with cold water and a pinch of salt over medium heat. Bring to a boil and cook until fork tender, about 12 to 15 minutes. Smaller pieces may take about 10 minutes.
- Warm Butter and Cream: While potatoes boil, warm 12 tablespoons butter and 1 ½ cups heavy cream together in a saucepan over medium-low heat until fully warmed through.
- Mash Potatoes: Drain potatoes well and return them to the pot. Using a potato masher or ricer, begin mashing potatoes to your preferred texture. Stir in half the warm butter and cream mixture with 1 teaspoon salt. Optionally, use a hand mixer on low speed for 1-2 minutes to break up larger chunks, being careful not to overmix.
- Finish Mashed Potatoes: Add the remaining butter and cream mixture and stir well. Mix in the grated Gruyere cheese slowly to allow it to melt evenly. Stir in half of the caramelized onions and season with additional salt and freshly ground black pepper to taste. Mix gently and taste frequently to achieve the desired seasoning.
- Serve: Spoon mashed potatoes into a serving dish and top with the remaining caramelized onions. For different serving sizes: cut recipe in half for 4 servings, or double for 12 to 16 servings, adjusting salt carefully and tasting as you season.
Notes
- For advance prep, soak peeled and chopped potatoes in cold water in the refrigerator for up to 18 hours to prevent browning.
- Use a potato masher or ricer for the best texture; avoid overmixing to prevent gummy potatoes.
- Taste frequently while seasoning with salt to balance flavors perfectly.
- Gruyere cheese adds a nutty richness; substitute with another melting cheese if desired.
- This recipe scales well—double or halve the quantities as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
