Best Ridiculously Good Toasted Onion Mashed Potatoes Recipes

RIDICULOUSLY GOOD TOASTED ONION MASHED POTATOES

Steps:

• Saute onions in unsalted butter with a drizzling of olive oil until a toasted golden brown and tender, anywhere from 10 - 20 minutes. Add Kosher salt (about half a teaspoon) and pepper to taste. Reserve.
• Peel potatoes and then chop into chunks, cover with water plus one inch, and then boil with a pinch of salt. Potatoes are finished when you can easily push a fork into the chunks, approximately 30 minutes at a rolling boil. Drain when done.
• Combine drained potatoes and reserved onions. Add salted butter (can add more, to taste), plus cream or milk (less or more to reach desired texture), and Kosher salt and pepper to taste.
• Sour cream may be added for texture and taste, as well.
• Variant: Real bacon bits, fried crispy, can be added for extra dimension or taste.
• Note: I never skimp with the salted butter. I start with half a stick and then keep adding until I'm satisfied, same with the salt added to the potatoes (not onions). I've had a lot of bland mashed potatoes in my day, and salt and butter fixes that, every time.

CHEESY FRENCH ONION MASHED POTATOES

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.

CELERY AND ONION MASHED POTATOES

Steps:

• Heat a medium saucepan over medium-high heat.
• Add 1 tablespoon of the butter, then the celery and onions.
• Sauté until the vegetables are golden, about 5 minutes.
• Remove from the pan and reserve.
• Add the potatoes and just enough water to cover to the pan.
• Season generously with salt.
• Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender.
• This should take about 15 minutes.
• Drain the potatoes and return the pan to a medium heat.
• Stir in the cooked vegetables, 3 tablespoons of butter and milk.
• Mash lightly with a masher or fork.
• Add more salt, pepper and taste for seasoning.
• Serve immediately or keep warm over low heat with the lid slightly opened.

ONION MASHED POTATOES

Steps:

• Put potatoes and onions in pan and cover with water.
• Bring to a boil.
• Reduce heat and simmer until very tender.
• Mash with remaining ingredients.

ONION MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.

MASHED GARLIC & ONION POTATOES

Steps:

• Cook potatoes until fork tender (about 30 min).
• While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
• Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min).
• Drain potatoes, reserve 1/4 cup liquid.
• Cool potatoes until you can handle them to slip off the skins.
• Cut potatoes into quarters and return to the saucepan.
• Add 1/4 cup potato water, milk, salt & pepper.
• Heat mixture until heated through (about 5 min).
• Mash potato mixture until smooth.
• Stir in onion/garlic & thyme.
• Spoon potatoes into a serving dish; drizzle with butter and serve.

GARLIC & ONION MASHED POTATOES

Steps:

• Peel potatoes, cut into large chunks and place in a pot of boiling water.
• (Cook potatoes until they can be mashed with a spoon).
• Meanwhile brown the onion and the garlic in a small amount of butter.
• Strain the potatoes and place back into pot.
• (Leave the burner on a low heat).
• Add the browned onions and garlic.
• Add the sour cream, milk, butter, garlic salt, garlic powder and salt.
• Mash all together.
• Mash the potatoes until desired"thickness.
• "NOTE***Please feel free to use more or less of any of the ingredients to attain desired taste.
• NOTE***Using more milk will result in"creamier" mashed potatoes and less milk will result in"chunkier" mashed potatoes.

CREAMY BACON AND ONION MASHED POTATOES

Steps:

• Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 8-10 minutes, depending on the size of the potato cubes.
• Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels.
• Add the onions to the bacon grease in the skillet and fry until tender, stirring often. Drain excess grease.
• When the potatoes are done, drain the water out of pot and mash. Mix in the buttermilk (or the buttermilk/whole milk combination) until you get your desired consistency.
• Crumble in the bacon and stir in the onions. You can also stir in between 1-2 tablespoons of the bacon grease if you like. Mix together and serve.