French Onion Mashed Potatoes
Creamy russet potatoes whipped with butter and cream with rich golden onions folded in, and you've got French onion mashed potatoes.
Servings: 8 servings
Equipment
- hand mixer
Ingredients
Golden Onions
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 yellow onions, thinly sliced
- ⅓ cup beef broth
- ½ teaspoon fresh thyme leaves
- 2 tablespoons Worcestershire sauce
Mashed Potatoes
- 5 pounds Wada Farms russet potatoes, washed and peeled
- 12 tablespoons unsalted butter
- 1½ cups heavy whipping cream
- 8 ounces Gruyère cheese, freshly grated
- 1-2 teaspoons salt
- 1-2 teaspoons pepper
- Garnish with chopped parsley
Instructions
Golden Onions
- Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and cook for 20 minutes, stirring often.
- Add the thyme, beef broth, and Worcestershire sauce, increase the heat to medium, and cook until the liquid is absorbed, about 5-10 minutes. Turn off the heat and set aside.
Mashed Potatoes
- Cut the potatoes in halves or quarters and add to an 8-quart pot of salted water. Bring to a boil over high heat. Reduce the heat to medium and cook until fork-tender, about 20 minutes.
- While the potatoes are boiling, heat the butter and cream in a small saucepan over medium-low heat until warmed through.
- Drain the potatoes and put them back in the pot. Use a potato masher to break down the potatoes. Mash in half of the butter and cream mixture with 1 teaspoon of salt. Then, use a hand mixer on low speed for 1-2 minutes.
- Fold in the rest of the heavy cream and butter mixture. Slowly fold in the Gruyère cheese. Fold in half of the golden onions. Taste and season with salt and pepper if needed. Top with the remaining golden onions and chopped parsley and serve!
Notes
How to Store: French onion mashed potatoes can be stored for up to 2 days in an airtight container in the fridge.
How to Reheat:
Oven: Add 2-3 tablespoons of milk or cream over the top (don’t stir it!) to prevent the top from drying out. Cover with aluminum foil and bake at 350℉ for 30-40 minutes. Heat uncovered for the last 10 minutes, then stir and serve.
Microwave: Transfer the potatoes to a microwave-safe bowl, add 2-3 tablespoons of milk or cream, and microwave in 1-2 minute increments until hot. Be sure to stir in between each interval.
Stovetop: Warm over low heat, stir often, and add milk or cream as needed to thin out.