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Creamy Mashed Potatoes with Caramelized Onions
Sweet, deeply caramelized Spanish onions transform an ordinary bowl of fluffy mashed potatoes into a standout side dish. You'll slow-cook the onions until they're meltingly soft, then hit them with a splash of apple cider vinegar to balance their natural richness. It's a simple upgrade that pairs beautifully with roasted meats or a hearty Sunday roast. You won't look at plain potatoes the same way again.
Equipment
- Skillet
- Saucepan
Ingredients
- 3 tablespoons butter
- 1 pound Spanish onions, each cut in half, then thinly sliced
- 2 teaspoons apple cider vinegar
- 3 medium baking potatoes (8 ounces each), peeled, each cut into quarters
- ½ cup low-fat (1%) milk, warmed
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 1Melt the butter in a large skillet over medium-low heat. Toss in the sliced onions to coat them well. Cover the pan and cook for 10 minutes, stirring occasionally until the onions begin to soften. Covering traps steam to help them soften without burning.
- 2Remove the lid and raise the heat to medium. Continue cooking for another 15 minutes, stirring frequently, until the onions turn deep brown, become very soft, and reduce to about three-quarters of a cup. Mix in the apple cider vinegar and set the pan aside.
- 3Place the quartered potatoes in a medium saucepan and pour in enough water to submerge them completely. Bring the water to a boil over high heat.
- 4Lower the heat to a simmer and cover the pot. Cook for 15 to 20 minutes until the potatoes are completely tender. Scoop out one-quarter cup of the starchy cooking water and set it aside, then drain the potatoes well.
- 5Return the drained potatoes to the warm saucepan and mash them until smooth. Mashing them in the warm pot helps evaporate excess moisture so they don't turn watery. Pour in the warm milk gradually while continuing to mash until the mixture turns light and fluffy. Splash in a little of the reserved cooking water if the texture needs loosening, then season with the salt and black pepper.
- 6Transfer the hot mashed potatoes to a serving bowl, spoon the caramelized onion mixture generously over the top, and give the dish a gentle stir right before serving.
Notes
- Tip: Double the onion mixture if you want extra topping, as it reduces significantly during cooking.
- Make ahead: You can caramelize the onions up to 3 days in advance and store them in an airtight container in the fridge. Reheat gently before serving.
- Storage: Keep leftover mashed potatoes in the fridge for up to 4 days. Reheat on the stove with a splash of milk to restore their creamy texture.
Recipe Details
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