French Onion Mashed Potatoes

  5.0 – 1 reviews  • Mashed Potato
Level: Intermediate
Total: 1 hr 45 min
Active: 1 hr 15 min
Yield: 4 to 6 servings

Ingredients

  1. 1 batch Mashed Potatoes, recipe follows (or use your favorite recipe)
  2. 1 cup Caramelized Onions, recipe follows
  3. 1 cup shredded Gruyere cheese
  4. 1/2 cup store-bought or homemade Croutons, coarsely crushed, recipe follows
  5. 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
  6. 1 teaspoon kosher salt, plus more as needed
  7. 3/4 cup whole milk
  8. 4 tablespoons (1/2 stick) unsalted butter
  9. Freshly ground black pepper
  10. Freshly grated nutmeg, optional
  11. 3 tablespoons butter
  12. 2 large onions, thinly sliced
  13. Pinch sugar
  14. Kosher salt
  15. Freshly ground black pepper
  16. 2 tablespoons unsalted butter, melted
  17. 2 tablespoons olive oil
  18. 1/2 teaspoon dried oregano
  19. 1/2 teaspoon garlic salt
  20. 2 cups 1/2-inch bread cubes (from crusty Italian bread)

Instructions

  1. To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions.
  2. In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes.
  3. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
  4. Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately.
  5. Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper.
  6. Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 494
Total Fat 29 g
Saturated Fat 16 g
Carbohydrates 48 g
Dietary Fiber 5 g
Sugar 6 g
Protein 13 g
Cholesterol 69 mg
Sodium 760 mg

Reviews

Brian Francis
We love this version of mashed potatoes, always a big hit

 

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