Savory Twice Baked French Onion Mashed Potatoes
Combine the richness of classic mashed potatoes with the deep, savory flavors of French onion soup for a crowd-pleasing dish.
Equipment
- Large Pot
- Skillet
- Baking Dish
- Potato Masher
Ingredients
Ingredients
- 2 pounds Russet Potatoes Peeled and cubed for even cooking.
- 2 large Yellow Onions Sliced thin and caramelized.
- 4 tablespoons Unsalted Butter For caramelizing onions.
- 1 cup Heavy Cream Adds richness to the mashed potatoes.
- 1 cup Shredded Gruyère Cheese Can substitute with Swiss cheese.
- 1 teaspoon Salt Adjust to taste.
- ½ teaspoon Black Pepper Freshly ground for best flavor.
- ¼ cup Chopped Fresh Chives For garnish.
Instructions
- Peel and chop the russet potatoes into even-sized cubes.
- Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes until fork-tender.
- In a skillet, melt butter over medium heat and add sliced onions. Cook slowly for 25-30 minutes until golden brown.
- Remove caramelized onions from heat and set aside.
- Drain the potatoes and return them to the pot. Let sit for a minute to release steam.
- Add heavy cream, caramelized onions, Gruyère cheese, salt, and pepper to the potatoes.
- Mash the potatoes until desired consistency is reached.
- Preheat oven to 375°F (190°C) and transfer mashed potatoes to a greased baking dish.
- Sprinkle additional cheese on top and bake for 25-30 minutes until golden brown.
- Let cool for a few minutes and garnish with chives before serving.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave.