Caramelized Onions Mashed Potatoes Recipes

CARAMELIZED ONIONS IN MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water; add seasoned salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a small skillet, melt 4 tablespoons butter. Add onion; cook until slightly softened. Sprinkle with brown sugar; cook until brown sugar is bubbly and onion is tender. , Drain potatoes; transfer to a large bowl. Add the sour cream, half-and-half, cream cheese, salt, pepper, cayenne and remaining butter; mash until smooth. Stir in the onion mixture.

MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.
• In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid.
• Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.

CARAMELIZED ONION MASHED POTATOES

Steps:

• Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

CARAMELIZED-ONION MASHED POTATOES

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 MASHED POTATOES

Steps:

• Heat butter and olive oil in a large skillt over medium heat until butter is melted.
• Add onions; stir to coat with butter/oil.
• Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
• Remove cover, increase heat to medium-high.
• Sprinkle with sugar; stir to combine.
• Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
• If necessary, reduce heat to medium to keep onions from sticking.
• Stir in 1/2 tsp salt and 1/4 tsp pepper.
• *Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.
• Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
• Add 2 tsp of the salt.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
• Return to saucepan; cover to keep warm.
• Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
• Reheat caramelized onions over medium heat until hot.
• Press potatoes through potato ricer into medium bowl or mash with potato masher.
• Stir in milk/butter until potatoes are creamy.
• Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.

GARLICKY MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
• Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally and lowering the heat if the onions begin to burn, until golden, about 30 minutes.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the onions. Mash the potatoes and onions with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

CARAMELIZED ONION MASHED POTATOES

Steps:

• Place 2 tablespoons of butter and chopped onions in large skillet over medium-low heat. Cook slowly, stirring occasionally until golden in color and fragrant. Add quartered potatoes to a large pot filled with salted water. Bring to a boil, then cover and turn to low. Cook until fork-tender, about 10 minutes. Drain potatoes and add to large bowl with sour cream, onions and the rest of the butter. Mash with potato masher or with an electric mixer until desired consistency is reached.

STEAKHOUSE CARAMELIZED ONION MASHED POTATOES

Steps:

• Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.).
• Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender.
• Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

CARAMELIZED ONION AND FENNEL MASHED POTATOES

Steps:

• Place potatoes in a large saucepan with enough cold water to cover. Place over high heat, and bring to a boil. Reduce heat to simmer, and cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain in a colander, and carefully remove skins. Pass potatoes through a ricer into a large bowl.
• Meanwhile, coat a large saute pan with olive-oil cooking spray, and place over medium heat. Add onion, fennel, sugar, salt, and pepper, and saute until onions are tender and caramelized, about 15 minutes. If pan begins to brown before fennel and onion are cooked, add water, 1/4 cup at a time, and continue cooking. Transfer fennel mixture to the bowl of a food processor, add sour cream, and puree until mixture is smooth. Place milk in a small saucepan, and bring to a boil. Whisk milk and sour-cream mixture into potatoes until smooth and fully incorporated. Serve.

HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Melt 1/4 cup butter in large skillet over medium heat. Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper.
• Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Season with salt and pepper.
• Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.