Onion Mashed Potatoes Recipes

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.

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.

Steps:

• Sauté onion in a little bit of oil or butter (which ever you prefer) over medium heat. Until its a nice golden brown, and soft.
• Peel and chop potatoes, cover with water (salt the water) and bring to a boil. Then bring it down to a simmer for 15-20 minutes until you can easily poke a fork thru the potatoes. Drain potatoes.
• Add in milk (it shouldnt be cold), butter, salt and pepper to taste. Mash all ingredients together with potatoes until you get the consistency you like. Some like super creamy, others like somewhat lumpy. (I think lumps give it more of the homemade feel)
• Fold in onions and serve.

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.

Steps:

• Put potatoes and onions in pan and cover with water.
• Bring to a boil.
• Reduce heat and simmer until very tender.
• Mash with remaining ingredients.

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.

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.

Steps:

• Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt, bring to a boil, and cook until the potatoes are fork tender, about 25 minutes. Drain well. While potatoes are cooking, combine the butter and buttermilk in a small saucepan and bring to a simmer.
• Working in batches, pass the cooked potatoes through a food mill set over a pot (or just use a potato masher!). Stir the hot buttermilk mixture into the potatoes until they are smooth and creamy. Season generously with pepper and add more salt as needed. Stir in the green onions. Cover and keep warm over a simmering pot of water until ready to serve.

Steps:

• In a stockpot or pasta pot, bring about 2 gallons of water to a boil with a palmful of salt and a splash of oil.
• Meanwhile, set a large frying pan over high heat, then coat the bottom of the pan with oil. Add the onions with a pinch of salt and cook, working in batches if necessary, until browned, about 2 minutes. Return all the onions to the pan, then turn the heat to medium-low and cover. Continue to cook, stirring frequently, until the onions have turned a deep golden color, about 20 minutes.
• Peel the potatoes and cut into 1-inch chunks. When the water has come to a full boil, add the potatoes. Cook, uncovered, until easily pierced with a fork, about 15 minutes. Drain and return to the pot.
• Using a potato masher or large whisk, begin to break down the potatoes. Add the sour cream, milk and butter and continue to mash until the desired consistency is reached. Season to taste with salt. Add the caramelized onions and chopped chives and mix well. Place in a large serving bowl and cover with foil to keep warm. Sprinkle with additional chives and crushed potato chips right before serving.

Steps:

• Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any "eyes," then cut it in quarters with a sharp knife and put in the bowl of water.
• Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip.
• While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm.
• When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper.
• Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes.
• Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender; drain.
• Mash potatoes, gradually stirring in milk, cream cheese spread and dressing until light and fluffy.

Steps:

• In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from heat; gradually stir in the potato flakes.
• In a mixing bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt.
• Transfer to an ungreased 13x9 baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
• Let stand for 5-10 minutes before serving.

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.

Steps:

• Peel potatoes, cut into large chunks and place in a pot of boiling water.
• (Cook potatoes until they can be mashed with a spoon).
• Meanwhile brown the onion and the garlic in a small amount of butter.
• Strain the potatoes and place back into pot.
• (Leave the burner on a low heat).
• Add the browned onions and garlic.
• Add the sour cream, milk, butter, garlic salt, garlic powder and salt.
• Mash all together.
• Mash the potatoes until desired"thickness.
• "NOTE***Please feel free to use more or less of any of the ingredients to attain desired taste.
• NOTE***Using more milk will result in"creamier" mashed potatoes and less milk will result in"chunkier" mashed potatoes.

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.

Steps:

• Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
• Cook over low heat until any water from potatoes evaporates.
• Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
• Mash hot potatoes in pot; set aside.
• Butter large serving bowl.
• Bring milk to simmer in medium saucepan.
• Add chopped green onion and simmer 5 minutes.
• Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
• Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
• Pour remaining butter into well and serve.

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.

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, about 25 minutes. Drain.
• Mash potatoes in a large bowl using an electric mixer; pour in milk to make creamier. Stir in bacon, Colby-Monterey Jack cheese, green onions, sour cream, butter, garlic, salt, and pepper.

Steps:

• Cut all potatoes into 1 1/2-inch pieces. Set steamer rack in pot. Add enough water to pot to reach depth of 1 inch; bring to boil. Place potatoes on rack. Cover pot and steam potatoes until tender, about 30 minutes. Remove potatoes and steamer rack from pot. Discard water in pot. Return potatoes to pot. Add half and half, green onions, and butter. Mash until almost smooth. Season to taste with salt and pepper and serve.

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, about 20 minutes. Drain.
• Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
• Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
• Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
• Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Steps:

• Heat a medium saucepan over medium-high heat.
• Add 1 tablespoon of the butter, then the celery and onions.
• Sauté until the vegetables are golden, about 5 minutes.
• Remove from the pan and reserve.
• Add the potatoes and just enough water to cover to the pan.
• Season generously with salt.
• Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender.
• This should take about 15 minutes.
• Drain the potatoes and return the pan to a medium heat.
• Stir in the cooked vegetables, 3 tablespoons of butter and milk.
• Mash lightly with a masher or fork.
• Add more salt, pepper and taste for seasoning.
• Serve immediately or keep warm over low heat with the lid slightly opened.