Prep 15 mins
Cook 20 mins
This is a recipe for french onion mashed potatoes, in which I, again, added my own twist. The trick to this is to keep everything hot throughout the entire process.
- 2 lbs potatoes, of choice
- 6 tablespoons butter
- 1 1⁄2 cups chopped onions
- 1⁄4 teaspoon pepper
- 3⁄4 cup milk
- 1⁄4 cup cooking sherry
- 3⁄4 cup shredded mozzarella cheese (optional) or 3⁄4 cup gruyere cheese (optional)
- minced chives (as desired)
- bacon bits (as desired)
- cheddar cheese (as desired)
- sour cream (as desired)
- Peel the potatoes & cut them into halves or quarters, depending on size.
- Put in a large pot of water with a pinch of salt. Bring to a boil, then cook approximately 20 minutes until the potatoes are tender.
- In small pan, heat the milk & 4 tablespoons of the butter. Cook until melted & warm.
- In separate pan, sauté the onions in remaining 2 tablespoons of butter until caramelized to a golden brown. Add the sherry to the pan & sauté another 2 minutes until liquid evaporates.
- Drain potatoes. Add the milk/butter mixture & start mashing. Season with salt & pepper, then add onions.
- Fold in the cheese.
- Remove from the heat. I recommend dishing up single servings & adding the remaining ingredients to those. You may also exclude the last 3 ingredients and simply top with gravy.
Best homemade mashed potatoes we've had in a long time-texture was superb and carmelized onions were a nice addition!
Mashed potatoes with built-in caramelized onions! Wonderful and a great match to the chicken and asparagus we served it with. Not having chives, we used green onion tops and some additional Mozzarella cheese. Made for PAC Spring 2008.
Beyond yummy...10-star rating! I actually used some extra baked potatoes for that part of the recipe. Didn't affect the taste or flavor one bit (IMO), and was a great way to use up those spuds. We served with all the suggested toppings, and let diners pick-n-choose according to their tastes. *Made for Fall 07 PAC Newbie Nursery*