These Caramelized Onion Mashed Potatoes are a step above the classic side dish. The slightly sweet, deep, and savory flavors of the creamy mashed potatoes and golden brown onions are completely irresistible and pair so well with dinner.Jump to Recipe
Mashed potatoes with caramelized onions recipe
You’ve never tasted a combination so savory and comforting as caramelized onions and mashed potatoes. That’s why these Caramelized Onion Mashed Potatoes should definitely make a regular appearance at family dinners, holidays, and potlucks!
Red onions are cooked low and slow, then brightened up with red wine and balsamic vinegar to create the very best caramelized onions. Once the mashed potatoes are ready, the onions are stirred into the batch, creating the best savory side dish to pair with Beef Ragu, Prime Rib Roast, and Baked Chicken Breasts.
Mashed potatoes and caramelized onions pair so well with even more flavors, like bacon, cheese, and garlic. Add as many flavor enhancers as you’d like! You couldn’t ask for a better side dish to make dinner exciting again.
A side dish as good as these caramelized onion mashed potatoes is made even better when cooked in quality cookware! My All-Clad D3 Everyday Skillet and Saute Pan have a classic tri-ply construction and a responsive aluminum core bonded together with 2 layers of durable, stainless steel for maximum durability and fast, even heat distribution. This All-Clad D3 line ensures perfect results each time and gives you more time to enjoy the food you love to make, like these potatoes!
Ingredients you need
If you don’t feel like making a fresh batch of mashed potatoes, you can use up the leftovers already in your fridge or make my Mashed Potato Recipe ahead of time. The caramelized onions are enough to zhuzh up any mashed potato recipe!
- Red onions – Caramelized onions are cooked low and slow until they become a deep golden brown color. If you don’t have red onions, use sweet onions, white onions, yellow onions, or shallots instead.
- Red wine – This pairs especially well with red onions. If you don’t want to make this recipe with alcohol, omit the red wine or replace it with beef broth.
- Balsamic vinegar – For brightness and tang.
- Yukon gold potatoes – These are always my go-to for creamy mashed potatoes. To make this recipe low carb, replace the potatoes with cauliflower to make a cauliflower mash instead.
- Butter – Because it just isn’t a mashed potato recipe without heaps of butter.
- Cream – You need both heavy cream and sour cream to smooth out those mashed potatoes.
How to make caramelized onion mashed potatoes
These French onion mashed potatoes are savory, creamy, deliciously vibrant, and pair perfectly with my French Onion Chicken Meatballs on top. For the best results, saute the onions and cook the potatoes in the high-quality All-Clad D3 line of skillets and saute pans. Made for all cooktops, this cookware makes cooking fun and easy!
Here’s how it’s done:
- Saute the onions.
Heat olive oil and butter in a large skillet over low heat. Add the onions and salt and cook until they’re soft and browned.
- Add the wine and vinegar.
Increase the heat, pour the red wine and balsamic vinegar into the skillet, and simmer until all of the wine evaporates. The onions should be very soft and caramelized at this point. Season with more salt if needed and set aside.
- Cook the potatoes.
Boil the potatoes and bay leaves in a pot of salted water. Drain when they’re fork-tender, then mash them up.
- Stir in the cream, butter, and onions.
Add the warm cream and butter mixture and the sour cream to the pot with the potatoes. Mash until the potatoes are smooth. To finish, stir in the caramelized onions and dill. Serve while hot.
Tips and variations
- Make sure you stir the onions often so they don’t burn. The longer you let them caramelize, the richer the flavors will be.
- If the skillet with the onions gets dry, you can add a small splash of water to deglaze the pan.
- To make vegan caramelized onion mashed potatoes, simply swap the dairy for plant based butter or cream cheese and unsweetened plant milk (like almond milk).
- Add more flavor! Stir in 2 or 3 minced cloves of garlic, roasted garlic, crispy bacon, fresh parsley or chives, shredded cheddar cheese, parmesan, or gruyere cheese.
Frequently asked questions
Yukon golds are perfect for mashing because they’re naturally starchy and creamy. If you don’t have any at home, red potatoes or Russets are also great choices.
It’s up to you! Leaving the peels on will give the mashed potatoes a little more texture. If you prefer ultra-smooth mashed potatoes, peel them ahead of time.
Caramelized onion mashed potatoes are best served as a bed for French onion chicken meatballs or beef short ribs, or as a savory side dish. They’d be super tasty next to a grilled flank steak, Caprese chicken, or pork chops.
The caramelized onions can be made up to 3 days in advance and kept in an airtight container in the fridge. The mashed potatoes can be made and kept in the fridge for 2 to 3 days before serving.
Tools for Caramelized Onion Mashed Potatoes Recipe
- All-Clad D3 Skillet
- All-Clad Saute Pan
- Potato Peeler
- Potato Ricer
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Measuring Cup
Hungry for more savory potato recipes?
- Leftover Mashed Potato Waffles
- Potato Leek Chowder
- Creamy Grilled Smashed Potato Salad
- Crispy Smashed Potatoes With Roasted Garlic
- Mini Hasselback Potatoes With Homemade Mustard
Did you try these Caramelized Onion Mashed Potatoes? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!
Caramelized Onion Mashed Potatoes
- 2 medium red onions peeled and thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt more to taste
- ½ cup red wine
- 1 tablespoon balsamic vinegar
- 2 lbs Yukon gold potatoes peeled or unpeeled, cut into quarters
- 2 bay leaves
- 6 tablespoons unsalted butter diced
- 1 cup heavy cream warmed
- ⅓ cup sour cream
- 5 tablespoons kosher salt or more to taste
- Heat a large saucepan to low heat (or medium-low if your stove doesn’t get as hot), add olive oil, butter, and thinly sliced onions. Stir to coat the onions in the oil. Sprinkle the onions with 1 teaspoon of salt, lower the heat and cook over low heat, stirring occasionally, until the onions are soft and darker in color, around 20-25 minutes.
- Increase heat to medium, add the red wine and vinegar. Simmer until all the wine is cooked off, and the onions are very soft and caramelized, about 5-7 minutes. Season to taste with any additional salt and set aside. Note: This can be made up to 3 days in advance and kept in an airtight container in the fridge.
- In a small saucepan, gently warm the cream and butter until the butter is melted. Keep warm.
- Place the cubed potatoes and bay leaves in a medium pot, cover with cold water, add 5 tablespoons of salt, or more to taste. Bring to a simmer over medium heat and simmer until potatoes are fork-tender, about 10-15 minutes.
- Remove bay leaves. Drain the potatoes in a colander and add to a bowl. Using a potato masher or ricer, gently mash the potatoes in the pot.
- Add the warmed cream and butter mixture and the sour cream to the potatoes and mash until smooth. Add the caramelized onions, and stir until smooth. Top with fresh dill. Serve immediately.
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