Potatoes are one of my favorite foods. I am especially partial to mashed potatoes, and I have been known to eat a variation of this classic tater dish to the exclusivity of all else in the past. When I am under the weather, it is not chicken soup I reach for or crave, but some smooth and creamy mashed potatoes. Due to my enduring affection for the humble spud, I often feature an iteration of mashed potatoes in a blog post around the Thanksgiving holiday. In my opinion, mashed potatoes are the best part of the Thanksgiving meal!

This year, I am featuring French Onion Mashed Potatoes. Equal billing is given to both the main components of the side dish, potatoes and onions. The mash portion of this food item is laden with half-and-half and cheese. The onions are slowly cooked down and caramelized, then flavored with dry sherry and butter. In constructing the end product, these two elements are layered over each other then covered with even more cheese. Rich and savory, these mashed potatoes are absolutely delectable!

(For those wondering about this post’s title, it is a botanical reference. Onions are in the allium genus and potatoes are part of the nightshade family.)

French Onion Mashed Potatoes

French Onion Mashed Potatoes (adapted from myrecipes.com)  Total Time Required: about 2 hours, Prep Time: 50 minutes, Cook Time: 1 hour 40 minutes, Yield: 8 servings

Ingredients:

• 12 tablespoons butter, divided
• 4 pounds yellow & red onions, halved and thinly sliced
• 10 6-inch sprigs of thyme, divided
• 2-1/2 teaspoons kosher salt, divided
• 1/3 cup dry sherry
• 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch thick cubes
• 3 cups half-and-half
• 1 pound Gruyere cheese, finely shredded, divided
• French fried onions for garnish

Directions:

Melt 4 tablespoons of the butter in a large Dutch oven over medium heat until sizzling. Stir in the onions, the leaves from 8 of the thyme sprigs, and 2 teaspoons of the salt.

Combine the onions with some of the thyme and salt.

Cover and cook, stirring occasionally, until the onions are softened and translucent, about 20 minutes. Reduce the heat to low and continue to cook, uncovered, stirring occasionally until the onions are jammy and deeply browned, about 1-1/4 to 1-1/2 hours. If they start to stick and burn, add a bit of water and continue to stir. Stir in the sherry and cook, stirring often until the liquid is absorbed, about 90 seconds. Remove the onions from the heat and stir in 2 tablespoons of the butter until it is melted.

The caramelized onions are ready!

Towards the end of the onion cooking time, place the potatoes in a large pot. Add cold water to cover them by an inch and lightly salt the water. Bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer, uncovered for 10-12 minutes, until the potatoes are fork-tender. When cooked, drain the potatoes well in a colander. Immediately mash the potatoes with a ricer, masher, or a food mill, placing them back into the dried pot. Cover the potatoes to keep them warm and set them aside.

Cook the potatoes.

Combine the half-and-half and the remaining 6 tablespoons of butter in a medium saucepan over medium low. Cook, stirring occasionally, until the butter melts.

Combine the half-and-half with the butter.

Return the pot of potatoes to the burner over low heat. Stir in the half-and-half mixture until it is blended with the potatoes. Gradually stir in 3-1/2 cups of the cheese until it is melted and smooth. Stir in 1/2 teaspoon of salt.

Stir the half-and-half mixture into the mashed potatoes.

Set the oven to high broil with the oven rack 6 inches from the heat. Spoon half of the potato mixture into a lightly greased 9 x 13 baking dish. Spread 1-1/2 cups of the caramelized onions in an even layer on top.

Layer the onions over half the mashed potatoes.

Add the remaining mashed potatoes to the baking dish, topping them with the remaining 1/2 cup of caramelized onions. Sprinkle the remaining 1/2 cup of cheese over top of the onions.

Finish layering the caramelized onions with the mashed potatoes then top with the Gruyere.

Broil until the cheese is melted and browned in spots, about 5 – 7 minutes. Garnish the mashed potatoes with friend onions and additional thyme leaves and serve.

Serve while warm.

This mashed potato dish is certainly something to be grateful for!  ~Linda

French Onion Mashed Potatoes (adapted from myrecipes.com)  Total Time Required: about 2 hours, Prep Time: 50 minutes, Cook Time: 1 hour 40 minutes, Yield: 8 servings

Ingredients:

• 12 tablespoons butter, divided
• 4 pounds yellow & red onions, halved and thinly sliced
• 10 6-inch sprigs of thyme, divided
• 2-1/2 teaspoons kosher salt, divided
• 1/3 cup dry sherry
• 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch thick cubes
• 3 cups half-and-half
• 1 pound Gruyere cheese, finely shredded, divided
• French fried onions for garnish

Directions:

Melt 4 tablespoons of the butter in a large Dutch oven over medium heat until sizzling. Stir in the onions, the leaves from 8 of the thyme sprigs, and 2 teaspoons of the salt. Cover and cook, stirring occasionally, until the onions are softened and translucent, about 20 minutes. Reduce the heat to low and continue to cook, uncovered, stirring occasionally until the onions are jammy and deeply browned, about 1-1/4 to 1-1/2 hours. If they start to stick and burn, add a bit of water and continue to stir. Stir in the sherry and cook, stirring often until the liquid is absorbed, about 90 seconds. Remove the onions from the heat and stir in 2 tablespoons of the butter until it is melted.

Towards the end of the onion cooking time, place the potatoes in a large pot. Add cold water to cover them by an inch and lightly salt the water. Bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer, uncovered for 10-12 minutes, until the potatoes are fork-tender. When cooked, drain the potatoes well in a colander. Immediately mash the potatoes with a ricer, masher, or a food mill, placing them back into the dried pot. Cover the potatoes to keep them warm and set them aside.

Combine the half-and-half and the remaining 6 tablespoons of butter in a medium saucepan over medium low. Cook, stirring occasionally, until the butter melts. Return the pot of potatoes to the burner over low heat. Stir in the half-and-half mixture until it is blended with the potatoes. Gradually stir in 3-1/2 cups of the cheese until it is melted and smooth. Stir in 1/2 teaspoon of salt.

Set the oven to high broil with the oven rack 6 inches from the heat. Spoon half of the potato mixture into a lightly greased 9 x 13 baking dish. Spread 1-1/2 cups of the caramelized onions in an even layer on top. Add the remaining mashed potatoes to the baking dish, topping them with the remaining 1/2 cup of caramelized onions. Sprinkle the remaining 1/2 cup of cheese over top of the onions. Broil until the cheese is melted and browned in spots, about 5 – 7 minutes. Garnish the mashed potatoes with friend onions and additional thyme leaves and serve.