Cheesy Onion Mashed Potatoes Recipes

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ONION MASHED POTATOES



Onion Mashed Potatoes image

Instead of having the same mashed potatoes, spice up your mashed potatoes with onions. They are so easy to make and compliment any main dish.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

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 :

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.

CHEESY ONION MASHED POTATOES



Cheesy Onion Mashed Potatoes image

You can't go wrong with cheesy potatoes. Or mashed potatoes, for that matter. Add skillet-cooked onions rings, and you've got a trifecta of awesome.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

2-1/2 lb. Yukon Gold potatoes (about 9), cut into 1-inch chunks
2 Tbsp. KRAFT Tuscan House Italian Dressing
1 small onion, thinly sliced
1/2 cup milk
2 Tbsp. butter
3 Tbsp. chopped Italian parsley, divided
1 cup KRAFT Shredded Italian* Five Cheese Blend
3 Tbsp. sliced almonds

Steps:

  • Cook potatoes in boiling water in large saucepan 15 min. or until potatoes are tender.
  • Meanwhile, heat dressing in medium skillet on medium heat. Add onions; cook 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat.
  • Drain potatoes; return to pan. Add milk, butter, and 2 Tbsp. parsley; mash until light and fluffy.
  • Heat broiler. Spoon potatoes into 1-1/2 qt. casserole. Top with onions, cheese and nuts. Broil 2 to 3 min. or until cheese is melted. Sprinkle with remaining parsley.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

Steps:

  • Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.

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.

MAMA'S FAMOUS CHEESY MASHED POTATO CASSEROLE



Mama's Famous Cheesy Mashed Potato Casserole image

This is a favorite mashed potato casserole recipe handed down through the family. These cheesy mashed potatoes are the best you'll ever taste! Everyone is sure to love it. Mama usually just throws together whatever amounts she thinks taste good. But I did get her to give me a recipe with measurements.

Provided by Amy Eckel

Categories     Mashed Potatoes

Time 1h30m

Yield 10

Number Of Ingredients 9

5 pounds potatoes, peeled and cubed
1 cup sour cream
½ cup butter
½ cup grated Parmesan cheese
6 ounces cream cheese, softened
4 ounces extra-sharp Cheddar cheese, shredded
4 stalks green onions, chopped
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
  • While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
  • Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole.
  • Bake in the preheated oven for 45 minutes. Serve piping hot.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 42 g, Cholesterol 68.7 mg, Fat 25.1 g, Fiber 5.2 g, Protein 11.2 g, SaturatedFat 15.7 g, Sodium 506.7 mg, Sugar 2.1 g

CHEESY ONION POTATOES



Cheesy Onion Potatoes image

If you are not a garlic-lover then omit the garlic powder, since the onion soup mix is salty I advise not to add in any extra salt. --- this makes a huge amount, but don't worry there won't be any leftovers! --- make certain to let the dry onion soup mixture sit in the hot melted butter for 30 minutes this will allow the onion flakes to soften, a few more or less potatoes will not matter -- these may also be made in a large greased heavy foil pan and cooked on the outdoor grill ---all amounts may be adjusted to suit taste :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 -8 potatoes (quartered or sliced peeled or unpeeled)
1/2 cup butter, melted
1.5 (1 1/4 ounce) packages lipton dry onion soup mix
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper (optional I like to add it in)
1/2-1 teaspoon fresh ground black pepper
2 cups grated cheddar cheese (can use less)
5 large green onions, chopped

Steps:

  • If you are using unpeeled potatoes make certain to wash and scrub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.
  • Place the hot melted butter in a bowl; add in garlic powder,dry onion soup and cayenne pepper; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
  • Slice the potatoes into quarters, then place in a large roasting pan; sprinkle with freshly ground black pepper.
  • Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
  • Preheat oven to 400 degrees F.
  • Set oven rack to bottom position.
  • Bake uncovered 30 minutes.
  • Remove and stir the potatoes.
  • Place back in the oven and bake uncovered for another 20- 30 minutes or until just fork tender, removing and stirring another time while cooking (cooking time will depend on the thickness of the potatoes).
  • Sprinkle with cheese and green onions over the hot potatoes.
  • Serve immediately.

Nutrition Facts : Calories 488, Fat 28.5, SaturatedFat 17.8, Cholesterol 80.7, Sodium 1070.8, Carbohydrate 45.2, Fiber 6, Sugar 4.3, Protein 15

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