Toasted Vidalia Onion Mashed Potatoes

READY IN: 40mins
Recipe by Redneck Epicurean

I didn't think I'd like this, but found out that it is a wonderful variation to a regular mashed potato dish. I used Vidalia onions because they were on sale and have a better flavor than a yellow onion.

Top Review by ElaineAnn

Real comfort food for me, these taste like the filling I use in my homemade pierogi (in which I use cottage cheese instead of sour cream). The Vidalia onions are definitely better than table onions. In memory of Amy.

Ingredients Nutrition


  1. Place potatoes in a saucepan. Cover with cold water and add salt. Bring to a boil over high heat. Reduce heat to medium; boil potatoes until fork tender (15 to 18 minutes). Drain.
  2. Meanwhile, melt 1 tablespoon butter until sizzling in 10-inch nonstick skillet; add onions. Cook over medium heat, stirring occasionally, until onions are brown (8 to 10 minutes). Set aside.
  3. Place cooked hot potatoes in large mixer bowl. Mash slightly with fork. Beat at medium speed, adding cold butter 1 tablespoon at a time, until mixed (30 to 60 seconds).
  4. Continue beating, gradually adding browned onions and all remaining ingredients until well mixed (1 to 2 minutes). Add salt and pepper to taste. (DO NOT OVERBEAT.) Serve immediately.

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