Best Souped Up Mashed Potatoes With Carmalized Onions Recipes

Souped Up Mashed Potatoes With Carmalized Onions image

Provided by Kathy Sills

Time 45m

Number Of Ingredients 8

2 large baking potatoes, peeled and chopped
32 oz chicken broth
1 tsp pepper
1 bottle sea salt grinder
1 stick butter
1 can(s) 10.5 cream of celery soup
1 small onion, diced
2 Tbsp olive oil

Steps:

1. Add potatoes to a pot with the chicken broth, bring to a boil. Cook until potaoes are tender.
2. Saute onions until carmalized in the oil, set aside.
3. Drain potatoes and add to a serving bowl. Add the butter, soup, pepper.
4. Grind sea salt to your taste.
5. Using a mixer or masher, mash potatoes until smooth and creamy.
6. Granish top of potatoes with carmalized onions.

Onion Mashed Potatoes image

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 8

4 medium potatoes, peeled and cubed
1 small onion, thinly sliced
1 teaspoon sugar
2 tablespoons butter
1/2 cup warm milk
1/2 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

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.

Nutrition Facts :

Caramelized-Onion Mashed Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Number Of Ingredients 0

Steps:

Boil whole russet potatoes in their skins until they're easily pierced with a knife; let cool slightly before peeling. While the potatoes are boiling, saute sliced white onions in olive oil or butter over low heat until soft and deeply caramelized. Mash the potatoes with milk or cream, butter, and salt and pepper to taste. Stir the caramelized onions into the potatoes just before serving.

Caramelized Onion & Gorgonzola Mashed Potatoes image

Provided by Lisa in Acworth

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs yukon gold potatoes, peeled and quartered
1 3/4 teaspoons salt, divided
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon olive oil
2 medium onions, diced
4 cloves garlic, minced
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 cup butter or 1/2 cup margarine
3/4 cup half-and-half
3/4 cup crumbled gorgonzola or 3/4 cup blue cheese
3/4 teaspoon pepper
fresh rosemary, to garnish

Steps:

Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
Drain and keep warm.
Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
Add garlic, and cook 3 minutes.
Stir in rosemary; remove from heat.
Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended.
Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper.
Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
Garnish, if desired.