How To Improve On A Classic: Toasted Onion Mashed Potatoes

With Easter just around the corner, I thought I’d try something new. My sweet potatoes were a hit on Thanksgiving, but I want to try something different as a side dish for Easter dinner. When I found these Toasted Onion Mashed Potatoes, I knew they’d be the perfect side. Who doesn’t love onions sautéed in butter? Personally, I think that is one of the greatest smells that can come out of a kitchen. I’ve always had a “soft spot” for onions- maybe it has something to do with the fact that my dad’s uncle used to eat onions raw, like an apple, for a snack! Now I wouldn’t necessarily go that far, but I do love onions.

You don’t need very many ingredients for these mashed potatoes- just the potatoes (obviously), salt, butter, onions, milk and sour cream.

Start by cutting the potatoes into eighths. This will help them cook faster. Place the unpeeled potatoes in a large saucepan and cover with cold water. Add the salt and bring to a boil.

While your potatoes are cooking, melt 2 tablespoons of butter in the skillet until it sizzles. Then add the chopped onions.

Cook the onions until they are nice and brown. At this point, my kitchen smelled absolutely delicious. I was tempted to eat the onions right out of the pan…but I fought the temptation!

The potatoes should be close to done at this point. Check with a fork to see if they are tender.

Once they are cooked, place them in a large bowl and break them up slightly with a fork.

 

Using a hand mixer, beat at medium speed, adding the butter, 1 tablespoon at a time.

Now it’s time to add in the good stuff.  Gradually add the caramelized onions…

…warm milk…

…and sour cream.

Make sure not to overbeat the potatoes. You want them to be fluffy but still have some body to them.

 

Mmm…a delicious improvement on a classic holiday side dish. What could be better?



Try Toasted Onion Mashed Potatoes as a side dish for your next meal or a special occasion like Easter. Make sure to come back and let me know how they turned out for you. And as always, rate and review the recipe.