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The best mashed potatoes you will ever make! These Caramelized Onion Browned Butter Mashed Potatoes are extra fluffy and swirled with browned butter ripple, caramelized sweet onions and gruyere cheese- the perfect side dish for any occasion!
I can’t believe Thanksgiving is next week!
This year is flying by. We are getting so close to Christmas, and honestly, I am so excited! So excited in fact, I may or may not have already put up our Christmas decorations.
Ever since the pandemic hit, I feel like the whole decorating-for-Christmas-before-Thanksgiving rule changed. Now I just want to add a little more Christmas magic before it’s gone too soon. I never used to be one of those super early Christmas decorators, but honestly, having a little extra Christmas magic feels right these days. Plus, it’s kinda fun to have it all up and ready at Thanksgiving.
Speaking of Thanksgiving, do you have any special plans? We usually have an intimate dinner with family cooking and baking up a storm- memories I look forward to each year. I’m excited to get in the kitchen and create our family favorite recipes, and perhaps fit in some board game fun! What are some of your family traditions? Are there any games or recipes that are a holiday must? Leave me a comment below- I would love to hear them!
If you’re still putting together your Thanksgiving menu, be sure to check out our Thanksgiving Menu Holiday Guide! It has everything you need to feel inspired this Thanksgiving. For that recipe roundup I teamed up with other wonderful food bloggers to bring you the best recipe ideas; it’s loaded with delicious content you wont want to miss!
But whatever your holiday plans include, make sure these caramelized browned butter mashed potatoes are on your holiday dinner table. Seriously. These potatoes are insanely good. Everyone loves a good mashed potato dish, but this one is a true showstopper. It’s absolutely perfect for Thanksgiving, Christmas, or anytime you just need that perfect potato side dish.
Browned Butter Mashed Potato Details:
Creamy, fluffy potatoes swirled with browned butter and loaded with caramelized onions and cheesy gruyere cheese. These mashed potatoes are so simple yet so flavorful- sure to become a new family favorite!
Here is what you will need:
- russet potatoes
- onion
- red wine
- garlic
- sugar
- heavy cream
- gruyere cheese
- sour cream
- butter
- sage
- salt and pepper
Which potatoes to use? For this recipe I used russet potatoes. Due to higher levels of starch, when mashed russet potatoes are extra fluffy and pillowy. Another great option would be Yukon gold potatoes which produce a denser, creamier texture, but either russet or Yukon gold will work just great! I’m a firm believer that if it’s a good potato, it’s going to make delicious mashed potatoes! So when picking out potatoes, look for potatoes that are firm and have no sprouts, gashes or wrinkles.
What type of onion is best? I used Vidalia sweet onions for their slightly sweet and mild flavor. Due to the higher amount of sugar content, sweet onions are perfect for caramelizing. If you can’t find Vidalia onions, yellow onions also work great. Choose onions that are firm without spots or blemishes.
Caramelizing the Onions:
Caramelized onions are a great “secret” ingredient that can really take your dish to the next level. The sweet, savory richness from the caramelized onions add so much depth to these mashed potatoes, I guarantee your family will come back for seconds (or thirds)!
Caramelized onions are easy to master with a little bit of patience and time. It can take up to 40 minutes to reach that perfect golden brown color, but I promise every minute is worth the time and effort.
In a large skillet over medium high heat you will add the chopped onion and cook stirring often for 10 minutes. After the onions begin to turn translucent, turn the heat down to medium low and add the wine, sugar and a few dashes of salt and pepper. Cook over medium low heat for 30 minutes, stirring often, until the onions begin to turn a deep golden brown. If the onions begin to stick or blacken around the edges, add a splash of olive oil and turn the heat down to low. Stir often.
When the onions are caramelized set them aside to cool while you prepare the browned butter.
Browning the Butter:
If you have never browned butter before, don’t be intimidated- its so easy!
Browned butter is one of my best kept secrets, which I guess isn’t really a secret anymore- I do tent to post a lot of browned butter recipes. (If you’re looking for more browned butter goodness, be sure to check out these Peanut Butter Swirl Chocolate Chip Monster Cookie Bars, these Dark Chocolate Sea Salt Brown Butter Shortbread Cookies , or this amazing Browned Butter Balsamic Ravioli with Walnuts and Fried Sage). Browning butter adds such a rich, complex, nutty flavor that helps bring out the flavor of any dish- it truly can’t be beat!
In a medium saucepan, you will melt the butter over medium high heat. As the butter melts and bubbles, it will eventually start to foam and have a nutty aroma. As the foam begins to subside and the butter has a deep amber color, its time to take off the heat and start mashing up the potatoes!
Whip it all up:
When the onions are caramelized and the butter is browned, it’s time to whip it all up! In a large stand mixer, or by hand with a potato masher, add the boiled potatoes and all the remaining ingredients. Beat on medium high speed for 3 minutes scraping down the sides of the bowl as you go. Season to taste with additional salt, pepper or garlic powder if desired. Serve immediately.
And that’s it! So easy, right?!
These caramelized browned butter mashed potatoes are insanely delicious and are so perfect for your holiday table. I just know you’re going to love them!
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I hope you all have any amazing, cozy week and you feel inspired to try something new this Holiday season.
More holiday favorites to try this season:
- Roasted Acorn Squash Gouda Mac and Cheese Bowls
- Sweet Potato Casserole with Brown Sugar Bacon Pecan Topping
- Cinnamon Cranberry Pecan Puff Pastry Pinwheels
- Bourbon Sweet Potato Pie with Vanilla Bean Cream
Recipe
Caramelized Onion Browned Butter Mashed Potatoes
Ingredients
- 3 lb.s russet potatoes, peeled and cut into quarters
- 2 large Vidalia sweet onions, chopped or thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 tablespoons red wine
- 8 tablespoons butter, browned
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 ½ cups gruyere cheese
- ½ teaspoon dried sage
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
Instructions
- Chop the onions. In a large sauce pan over medium high heat, add the olive oil. Cook the onions over medium high heat for 10 minutes until the onions begins to turn translucent. Turn the heat down to medium low and add the sugar, red wine and a few grinds of salt and pepper. Cook stirring often, for 30-40 minutes, or until the onions reach a dark, golden color. If the onions begin to blacken too much around the edges, turn the heat to low and add a splash of olive oil. Stir. While the onions are caramelizing start boiling the potatoes.
- Place the cubed potatoes in a large pot of salted water and cover with cold water until the potatoes are completely submerged. Bring to a boil over medium high heat, then turn the heat down to medium and simmer until potatoes are fork-tender, about 15 minutes. Drain the potatoes and place in the bowl of a large stand mixer.
- To brown the butter: in a medium saucepan, melt the butter over medium high heat. As the butter melts and bubbles, it will eventually start to foam and have a nutty aroma. As the foam begins to subside and the butter has a deep amber color, take off the heat. Set side to cool for 5 minutes.
- In the bowl with the potatoes, add the heavy cream, sour cream, gruyere, dried sage, garlic powder, browned butter, caramelized onions and salt and pepper. Beat over medium high speed for 3 minutes, scraping down the sides of the bowl as needed. Adjust any seasonings to taste. Serve immediately.
Looks amazing! Cannot wait to enjoy this recipe on Thanksgiving. Potatoes are always good but this recipe takes potato goodness to another level!