Onion Mashed Potatoes
Bring comfort food to the next level with these creamy, flavor-packed Onion Mashed Potatoes! This recipe pairs fluffy, buttery mashed Russet potatoes with the rich, golden sweetness of caramelized onions for a perfect side dish that’s both hearty and elegant. With just a touch of heavy cream and milk for an ultra-smooth texture, and the optional addition of garlic for a savory boost, these mashed potatoes strike the perfect balance of indulgence and sophistication. Whether served alongside roasted meats, holiday feasts, or as a crowd-pleaser at weeknight dinners, this dish is elevated further with a sprinkle of fresh parsley on top. Quick to make in under an hour and irresistibly satisfying, these onion-infused mashed potatoes are sure to be your new favorite comfort food creation!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 large Yellow onion
- 4 tablespoons Butter
- 0.5 cups Heavy cream
- 0.25 cups Milk
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 clove Garlic (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into roughly 2-inch chunks. Rinse them under cold water to remove excess starch.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium. Simmer the potatoes for 15-20 minutes, or until they are fork-tender.
While the potatoes cook, peel and thinly slice the onion.
In a large skillet over medium heat, heat the olive oil and 2 tablespoons of butter. Add the sliced onions and a pinch of salt.
Cook the onions, stirring occasionally, for 15-20 minutes until they are golden brown and caramelized. Reduce the heat if they start to brown too quickly.
If using garlic, mince it and add it to the onions during the last 2 minutes of cooking. Remove the onions from heat and set aside.
Once the potatoes are tender, drain them in a colander and return them to the pot over low heat. Allow the residual heat to dry the potatoes for 1-2 minutes.
Mash the potatoes using a potato masher, ricer, or hand mixer until smooth.
In a small saucepan, heat the heavy cream, milk, and remaining 2 tablespoons of butter over low heat until warmed. Be careful not to let it boil.
Gradually add the warm cream mixture into the mashed potatoes, stirring until smooth and creamy.
Fold the caramelized onions into the mashed potatoes. Season with salt and black pepper to taste.
Transfer the onion mashed potatoes to a serving dish. Garnish with fresh parsley, if desired.
Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 20.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5440 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
