Mashed potatoes are a staple side dish that work for pretty much any meal and it’s fun to change things up by adding flavours to them. French onion soup has some amazing flavours that work particularly well in mashed potatoes! The primary flavour in French onion soup is the caramelized onions which are slowly cooked until a deep golden, which brings out their sweetness and flavours! The onions take a while to cook and brown bits will start to form on the bottom of the pan which can burn if allowed to, so beef broth (another flavour from French onion soup) is used to deglaze the pan, by allowing the brown bits to be scraped up off the bottom of the pan as they cook. Some more flavours form the soup, garlic, thyme, worcestershire sauce, balsamic vinegar and soy sauce are added to the onions after they caramelize. The mashed potatoes themselves are super easy to make; the potatoes are boiled until tender before mashing them and adding plenty of melted butter and cream along with the caramelized onions. French onion soup is normally topped with toast and melted gruyere cheese and the cheese is mixed into he mashed potatoes while they are still piping hot to allow them to melt! These French onion mashed potatoes are super tasty and an amazing side for any meal, especially a Thanksgiving dinner!
French Onion Mashed Potatoes
Mashed potatoes with the flavours of French onion soup including the caramelized onions and plenty of melted gruyere cheese!
ingredients
- 1 tablespoon oil
- 2 pounds onions, sliced
- 1 cup beef broth (or water)
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- 1 teaspoon worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon soy sauce
- 3 pounds russet potatoes, peeled and cut into 2 inch cubes
- 4 cloves garlic, peeled
- 1/4 cup butter, melted
- 1/4 cup cream, room temperature
- 1 cup gruyere, shredded
For the caramelized onions:
For the mashed potatoes:
directions
- Heat the oil in a large pan over medium heat, add the onions and cook, stirring, until the onions are a deep brown caramelized, about 60 minutes. Add a splash of broth when brown bits start to form on the bottom of the pan, scraping them up as the broth sizzles.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the worcestershire sauce, balsamic vinegar and soy sauce and cook for a minute.
- Place the potatoes and garlic in a large pot, cover in water, bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and garlic well, mash by hand and mix in the caramelized onions, butter, cream and gruyere and let the cheese melt.
For the mashed potatoes:
For the mashed potatoes:
Option: Reserve some of the caramelized onions and sprinkle them on top for visual effect.
Option: Garnish with melted butter.
Option: Garnish with thyme.
Tip: Caramelize the onions ahead of time and store in the fridge.
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Can you make this a day or two ahead and reheat the day of???
Yes you can!