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French Onion Mashed Potatoes
French Onion Mashed Potatoes
French Onion Mashed Potatoes
French Onion Mashed Potatoes

French Onion Mashed Potatoes

David Venable

This mouthwatering version of mashed potatoes partners perfect with fall meals.

Ingredients

  • 3 oz butter, divided
  • 3 cups sliced yellow onions
  • 1 tsp minced garlic
  • 2 tsp chopped fresh thyme
  • 1/3 cup dry red wine, such as Cabernet
  • 4 lbs Yukon gold potatoes, peeled and cut into quarters or eighths (depending on size)
  • 1-1/2 cups heavy cream
  • 1 (1-oz) envelope dry onion soup mix
  • 2-1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup grated Gruyère cheese

Directions

Melt 1 oz of butter in a large skillet over medium-low heat. Add the onions and cook for 20–25 minutes, stirring occasionally, until they're golden brown. Add the garlic and thyme to the onions and cook for 1 minute. Pour the red wine into the skillet to deglaze, then simmer until almost all of the wine is evaporated, about 3–5 minutes. Set aside.
While the onions are cooking, add the prepared potatoes to a large stockpot filled with water. Bring the water to a boil and cook over medium-high heat until the potatoes are fork tender, about 10–15 minutes.
Meanwhile, add the heavy cream, onion soup mix, salt, and pepper to a small saucepan and cook over medium-low heat until the butter is melted and the heavy cream is hot, about 2–3 minutes.
Drain the potatoes and place them in the bowl of a stand mixer (you can also use a hand mixer and mixing bowl). Add the hot cream mixture to the potatoes and whip until combined. Gently fold in the caramelized onion mixture and the Gruyère cheese until melted, then serve.

Cook's Notes

If you can’t find Gruyère cheese, Swiss cheese is a great substitute.

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