French Onion Beef Over Garlic 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 :

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

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.

FRENCH ONION POTATOES



French Onion Potatoes image

This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.

Provided by Julie

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

cooking spray
2 large onions, sliced
1 (1.5 ounce) package dry French onion soup mix
1 ⅓ cups diced cooked bacon
6 large potatoes, peeled and sliced
3 ½ cups shredded Cheddar cheese
2 ½ cups heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
  • Spray a piece of aluminum foil with cooking spray and cover the baking dish.
  • Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g

FRENCH GARLIC MASHED POTATOES



French Garlic Mashed Potatoes image

Best side dish you can make in 30 minutes! French onion dip adds a little zip to the potatoes.

Provided by sloanjr1

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 teaspoon salt
4 cups water, or as needed to cover
3 baking potatoes
¼ cup butter
¼ cup French onion dip
1 teaspoon minced garlic
1 tablespoon milk, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
  • Mash butter, French onion dip, and garlic into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 40.2 g, Cholesterol 30.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 8.7 g, Sodium 777.4 mg, Sugar 2 g

MASHED GARLIC & ONION POTATOES



Mashed Garlic & Onion Potatoes image

Garlic lovers unite! This is a really tasty way to serve potatoes but you have to like garlic and onions.

Provided by Bergy

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 medium russet potatoes, scrubbed
1 tablespoon olive oil
6 garlic cloves, minced
2 medium yellow onions, chopped (about 2 cups)
1/4 cup skim milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme (or 1 tsp dried)
1 tablespoon butter, melted

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.

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