French Onion Mashed Potatoes Recipe

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french onion mashed potatoes recipe
French Onion Mashed Potatoes Recipe 2

These French onion mashed potatoes are the holiday side that quietly steals the whole table. Instead of loading up on gravy, we’re mixing in slow-cooked onions that turn soft, sweet, and super flavorful. It’s cozy, rich, and actually has some good-for-you perks from the onions and potatoes. Also, you can make it ahead, which is a lifesaver when things get busy.

Yield: 8 servings
Active time: 1 hour
Total time: 1 hour

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 2 medium yellow onions, sliced about ¼-inch thick, around 4 cups
  • 1 tablespoon sherry vinegar
  • 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
  • ¾ cup whole milk, warmed
  • 1¼ teaspoons salt
  • Ground black pepper, to taste
  • Fresh thyme leaves, optional for garnish

Optional swaps

  • Use plant-based milk and butter for dairy-free
  • You can mix Yukon Gold with russet potatoes for a fluffier texture

Instructions

  1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the sliced onions. Cook for about 5 minutes, stirring often, until they start to brown.
  2. Lower the heat to low. Keep cooking the onions for about 30 to 35 minutes, stirring often, until they turn deep golden and soft like jam.
  3. Add the sherry vinegar and cook for 1 minute until it mostly cooks off. Take off the heat and set aside.
  4. Add the potatoes to a large pot and cover with water by about 2 inches. Bring to a boil over medium-high heat.
  5. Let the potatoes cook at a steady simmer for 12 to 15 minutes, until fork-tender.
  6. Drain the potatoes, then put them back into the hot pot. Stir for about 1 minute over low heat to dry them out.
  7. Add the remaining 2 tablespoons butter. Mash until smooth.
  8. Pour in the warm milk and add the salt. Mix until creamy.
  9. Fold in about three quarters of the caramelized onions. Add black pepper to taste.
  10. Transfer to a serving bowl. Top with the rest of the onions and add fresh thyme if you want.

Notes and serving tips

Mash the potatoes with butter first before adding milk. This helps keep them smooth instead of sticky.

Warm milk blends better and keeps everything creamy. Cold milk can mess with the texture.

You can make this up to 2 days ahead. Reheat gently and add a splash of milk to bring it back.

You can freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
Pairs really well with roasted chicken, beef, lamb, or even a veggie main.

Nutrition per serving

  • Calories 184
  • Total fat 7g
  • Carbohydrates 28g
  • Protein 4g
  • Fiber 3g
  • Sodium 353mg

Disclaimer: Nutrition values are estimates and can change depending on ingredients and how you make the recipe. For exact nutrition advice, check with a professional.

Tried it? Post your version on Pinterest or Facebook and tag me so I can see how it turned out.

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