Caramelized Vidalia Onion Mashed Potatoes Recipe

Jennifer Olvera
Caramelized Vidalia Onion Mashed Potatoes Recipe
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  • Yield:Serves 4 to 6
  • Active time:20 minutes
  • Total time:40 minutes
This recipe appears in:
Caramelized Vidalia Onion Mashed Potatoes

Slowly caramelized onions lend a touch of sweetness (and plenty of interest) to creamy mashed potatoes. [Photograph: Jennifer Olvera]

Note: You may prepare the potatoes up to two days in advance. Store them in the refrigerator and microwave them, covered, for about 8 minutes before serving. If they seem a little dry, add additional milk in 1/4 cup increments.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 1/2 pounds Yukon gold potatoes, peeled and cut into large, even chunks
  • Kosher salt
  • 7 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 large Vidalia onions, thinly sliced (about 4 cups)
  • 1/4 teaspoon sugar
  • Freshly ground black pepper
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 4 ounces cream cheese

Directions

  1. 1.

    Cover potatoes with salted water in a large pot. Bring to a boil over medium-high heat. Simmer uncovered until tender, 15 to 20 minutes.

  2. 2.

    Meanwhile heat 2 tablespoons butter and olive oil in a large sauté pan over low heat until melted. Add onions, cover, and cook, stirring periodically until soft and translucent, about 15 minutes. Remove cover, add sugar, season with salt and pepper and stir. Raise heat to medium-high and allow to caramelize, stirring often and adding water a tablespoon at a time if onions begin to burn, about 15 minutes longer.

  3. 3.

    When potatoes are done cooking, drain in a colander and return to pan. Add remaining 5 tablespoons butter, milk, sour cream and cream cheese. Mash potatoes by hand using a potato masher, leaving some texture. Season to taste with salt and pepper.

  4. 4.

    Fold in onions. Taste and adjust seasonings, if needed. Serve immediately, or store in the refrigerator for up to two days and reheat in a covered heavy dish in the oven or on the stovetop over low heat, stirring frequently.

Jennifer Olvera
Sunday Supper Columnist

Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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