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Caramelized Onion Mashed Potatoes

Caramelized onion mashed potatoes combine buttery Yukon Golds with onions cooked low and slow until very soft and deep golden. Warm cream and butter make the potatoes rich and smooth, while black pepper adds a savory finish.
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Prep Time 15 minutes
Cook Time 59 minutes
Total Time 1 hour 14 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the caramelized onions
  • 1 tbsp olive oil
  • 2 yellow onions large, thinly sliced
For the mashed potatoes
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt for the cooking water
  • 1 tsp kosher salt for the potatoes
  • 6 tbsp unsalted butter cut into pieces
  • 0.75 cup heavy cream
  • 0.5 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

Caramelize the onions
  1. Heat the olive oil in a 12-inch skillet over medium-low heat, add the onions, and cook for 35 to 45 minutes, stirring often, until very soft and deep golden; lower the heat if they begin to brown too quickly.
  2. Transfer the onions to a bowl and set aside.
Make the mashed potatoes
  1. Put the potatoes in a 5-quart pot, cover with cold water by 1 inch, and stir in 1 tablespoon of the salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  2. While the potatoes cook, warm the butter and cream in a small saucepan over low heat for 3 to 4 minutes, until the butter melts and the cream is steaming; do not let it boil.
  3. Drain the potatoes well and return them to the pot over low heat for 1 minute, stirring gently to let excess moisture evaporate.
  4. Remove the pot from the heat, add the warm butter and cream, the remaining 1 teaspoon salt, and the black pepper, then mash to your preferred texture.
  5. Fold in the caramelized onions and serve hot.

Notes

Cook the onions slowly and lower the heat if they begin to brown too quickly, so they turn very soft and deep golden. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. For a dairy-free swap, use plant-based butter and unsweetened plant-based cream.