Best French Onion Mashed Potatoes Recipes

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FRENCH ONION MASHED POTATOES



French Onion Mashed Potatoes image

From Dansville, Illinois, Lori Piatt shares the secret behind her savory spuds. "I dress up instant potato flakes with cream cheese, French onion dip and garlic salt," she explains. "I'm always elected to bring these rich potatoes to family get-togethers."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

3 cups water
1-1/2 cups milk
1/3 cup plus 1 tablespoon butter, divided
1 teaspoon salt
4 cups mashed potato flakes
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) French onion dip
1-1/2 teaspoons garlic salt
1/4 teaspoon paprika

Steps:

  • In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from the heat; gradually stir in potato flakes. In a bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt., Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika. bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 5-10 minutes before serving.

Nutrition Facts :

CHEESY FRENCH ONION MASHED POTATOES



Cheesy French Onion Mashed Potatoes image

Make and share this Cheesy French Onion Mashed Potatoes recipe from Food.com.

Provided by Chef shapeweaver

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

5 medium potatoes (peeled and washed)
1 cup shredded colby-monterey jack cheese
1/3 cup French onion dip
1/3-1/2 cup milk
1/4 cup margarine
salt and pepper

Steps:

  • Cube potatoes into bite-sized pieces. Place into medium-sized saucepan and cover with water. Cook until tender, about 15 minutes.
  • When done, drain and return to pan or to a medium-sized bowl.
  • With a mixer on medium speed, mix until all potatoes are broken up.
  • Add dip, mixing until smooth.
  • Add milk, mixing well.
  • Add margarine, salt (may not need it with the salt in the dip) and pepper.
  • Mix until margarine melts. Add cheese and mix well.
  • You might have to add more milk to get it to the right thickness or thinness you want.

FRENCH ONION BEEF OVER GARLIC MASHED POTATOES



French Onion Beef over Garlic Mashed Potatoes image

This is a delicious, fairly simple, belly filling dinner!! It's a hybrid of a few different recipes I have tried. I think you will really enjoy this one.

Provided by Elsee03

Categories     Meat

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -4 lbs bottom round beef roast
salt and pepper
1 (1 1/2 ounce) packet Lipton Onion Soup Mix
1 (18 1/2 ounce) can French onion soup
2 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
2 tablespoons hot sauce (I recommend Sriracha)
3 beef bouillon cubes
5 large potatoes
1 tablespoon minced garlic clove
2 tablespoons cream cheese
1/4 cup milk

Steps:

  • Place roast into crock pot and set on high, salt and pepper to taste.
  • Pour can of French Onion soup over roast.
  • Add Worcestershire, red wine vinegar and hot sauce.
  • Sprinkle packet of onion soup mix on top.
  • Add bouillon cubes into liquid.
  • Cook for 4-5 hours on high.
  • Once beef is cooked through, remove roast, cut into chunks and add back into sauce.
  • Boil potatoes until softened.
  • Mash (with a masher, mixer or ricer) and add garlic, cream cheese and milk to create desired texture.
  • Top potatoes with beef and drizzle with sauce from the pot.
  • Enjoy!

Nutrition Facts : Calories 480.1, Fat 5.8, SaturatedFat 2.3, Cholesterol 10.6, Sodium 2219.1, Carbohydrate 95.3, Fiber 11.3, Sugar 9.2, Protein 15.3

FRENCH ONION MASHED POTATOES



French Onion Mashed Potatoes image

Make and share this French Onion Mashed Potatoes recipe from Food.com.

Provided by BamaBelle30

Categories     Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 cups water
1 1/2 cups milk
1/3 cup butter, plus
1 tablespoon butter, divided
1 teaspoon salt
4 cups mashed potato flakes
8 ounces low-fat cream cheese, softened
8 ounces French onion dip
1 1/2 teaspoons garlic salt
1/4 teaspoon paprika

Steps:

  • In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from heat; gradually stir in the potato flakes.
  • In a mixing bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt.
  • Transfer to an ungreased 13x9 baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika.
  • Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
  • Let stand for 5-10 minutes before serving.

Nutrition Facts : Calories 266.9, Fat 17.5, SaturatedFat 11, Cholesterol 52.1, Sodium 517.8, Carbohydrate 22.1, Fiber 1.6, Sugar 0.8, Protein 6.4

FRENCH ONION MASHED POTATOES



French Onion Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 20

1 batch Mashed Potatoes, recipe follows (or use your favorite recipe)
1 cup Caramelized Onions, recipe follows
1 cup shredded Gruyere cheese
1/2 cup store-bought or homemade Croutons, coarsely crushed, recipe follows
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
3/4 cup whole milk
4 tablespoons (1/2 stick) unsalted butter
Freshly ground black pepper
Freshly grated nutmeg, optional
3 tablespoons butter
2 large onions, thinly sliced
Pinch sugar
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
2 cups 1/2-inch bread cubes (from crusty Italian bread)

Steps:

  • To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions.
  • In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes.
  • Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
  • Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately.
  • Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper.
  • Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

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