Description
This French Onion Mashed Potatoes recipe combines rich, creamy mashed potatoes with deeply caramelized sweet onions and melty Gruyere cheese for a comforting and flavorful side dish perfect for any occasion.
Ingredients
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 ½ cups Friendly Farms Heavy Whipping Cream
- 8 ounces Emporium Selection Gruyere Cheese, freshly grated
- 1 to 2 teaspoons salt
- Freshly ground black pepper, to taste
Instructions
- Caramelize the onions: Heat 6 tablespoons of unsalted butter in a skillet over medium-low heat. Add the thinly sliced onions and a big pinch of kosher salt to help them release moisture. Cook for 10 minutes, stirring often, allowing the onions to begin softening and cooking down. Then reduce the heat to low and continue cooking, stirring occasionally, for 45 to 60 minutes until the onions are deeply golden and caramelized to your liking.
- Prepare the potatoes: For best results, you can wash, peel, and chop the potatoes ahead of time, storing them submerged in cold ice water in the fridge for 12 to 18 hours. When ready, slice potatoes into uniform halves or quarters so they cook evenly without becoming too small.
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water. Add a big pinch of salt to the water and bring it to a boil over medium heat. Boil until potatoes are fork-tender, about 12 to 15 minutes, checking at 10 minutes if pieces are smaller.
- Warm butter and cream: While the potatoes boil, combine 12 tablespoons of butter and 1 ½ cups of heavy whipping cream in a saucepan and heat over medium-low until warmed through, but not boiling.
- Mash the potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Using a potato masher or ricer, begin mashing to your preferred texture. Mix in half of the warmed butter and cream mixture along with 1 teaspoon of salt. Optionally, use a hand mixer on low speed just for a minute or two to smooth out larger chunks—avoid over mixing to keep a fluffy texture.
- Incorporate cheese and onions: Stir in the remaining butter and cream mixture slowly, followed by the freshly grated Gruyere cheese. Mix gently so the cheese melts smoothly. Fold in half of the caramelized onions and taste the potatoes, seasoning with additional salt and freshly ground black pepper as needed.
- Serve: Transfer the mashed potatoes to a serving dish and top with the remaining caramelized onions for an extra punch of flavor and texture. Adjust seasoning before serving.
- Scaling tips: To serve 4, halve the recipe exactly and adjust salt to taste. For 12 to 16 servings, double the ingredients and salt gradually, tasting after 2 teaspoons have been added to reach the desired seasoning.
Notes
- Preparing potatoes ahead of time by soaking in ice water helps remove excess starch and improves texture.
- Caramelizing onions is a slow process but crucial for deep, sweet flavor—do not rush the cooking time.
- Use heavy cream and plenty of butter for rich, creamy mashed potatoes.
- Gruyere cheese adds a nutty, melty quality; you can substitute with Swiss if needed.
- Adjust salt gradually, especially when scaling the recipe, to enhance flavors without oversalting.
- For a lighter version, use less butter and substitute half-and-half or milk for cream, though texture and flavor will differ.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 65 mg
