Mashed potatoes with caramelized onions [dairy free option]

Mashed potatoes are a timeless comfort food that never fails to please. Creamy, buttery, and rich, they’re the perfect side dish for any occasion. But if you’re looking to take your mashed potatoes to the next level and add an extra layer of flavor, caramelized onions are the way to go. I’m sharing a delightful recipe for mashed potatoes with caramelized onions that will elevate your next meal to a whole new level. Thanksgiving side dish ideas anyone?? You’ve found one!

Mashed potatoes with caramelized onions are a delightful twist on a classic side dish. They don’t add much time or difficulty; it takes the same amount of time as your regular mashed potato recipe, but with the added flavor and wow-factor. All you do is sauté/caramelize an onion in a separate frying pan as the potatoes are cooking. The sweet and savory notes of the caramelized onions perfectly complement the creamy, buttery mashed potatoes, making this dish a crowd-pleaser. Whether you serve it with roast chicken, grilled steak, *ahem* turkey, or as a comforting side on its own, this recipe is sure to become a family favorite.

How to achieve delightful mashed potatoes with caramelized onions

Begin with diced potatoes in a pot of boiling salted water, just as you would regular (boring) mashed potatoes

Next, thinly slice an onion and cook it in a separate frying pan with a bit of butter.

Don’t crowd the pan, as you can see in picture two, I have added the remaining additional onions. Continue to sauté and keep stirring at this time, while keeping an eye on your potatoes.

When you notice your potatoes are nearly ready to be drained, begin adding water FROM the pot of boiling potatoes, usually around the 10-12 minute mark, one teaspoon at a time to deglaze the pan. This is seen in photos 5 and 6. You can tell the color difference almost immediately, as the water helps spread the natural sugars around and coat all the onions. Use as much water as you want until you get a uniform color.

Carry on like you would with normal mashed potatoes. Drain and mash in butter, milk, cheese if you want (gruyere would be great to tie in the French onion style here, but not necessary.) Then stir in the showstopper, aka caramelized onions and enjoy!

Things that helped in the kitchen for this recipe, and can help you too:

Pyrex 2 cup measuring cup – an absolute staple in the kitchen

Potato masher– amazon

Stainless steel pan/skillet (3.5 quart)

Stainless steel saucepan with cover (2.0 quart)

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