French Onion Mashed Potatoes Recipes

ONION MASHED POTATOES

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.

FRENCH GARLIC MASHED POTATOES

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.

EASY FRENCH ONION MASHED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Peel and cube potatoes.
• Place potatoes in cold water and bring to a boil. Boil for 15 minutes, or until easily pierced with a fork. Remove from water.
• Mash potatoes and add French Onion Dip and milk. Taste for salt and adjust as needed.
• Place mashed potatoes in a 2 quart baking dish and place in the oven for 1 hour.
• Remove from oven, let cool slightly, and serve.

FRENCH ONION DIP MASHED POTATOES: WORLD'S GREATEST MASH-UP?

Steps:

• In a large skillet over medium heat, melt butter, and when it foams, add onions, season with salt and pepper, add bay and thyme or Bell's, and cook to soften 5 to 6 minutes
• Add 1 cup water and turn up flame a bit and let water absorb, reduce heat to low and cook to light-medium caramel in color
• Add stock and let it almost fully absorb until about ¼ cup remains, then cool to room temp
• Peel and cube potatoes
• Cook in salted boiling water to tender, drain and mill or rice into hot pot
• Add sour cream and the onions and combine, adjust salt to taste, top with chives to serve

FRENCH ONION POTATOES

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.

CHEESY FRENCH ONION MASHED POTATOES

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.

ULTIMATE FRENCH MASHED POTATOES (JOëL ROBUCHON)

Steps:

• Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. Drain the potatoes and peel them.
• Put them through a potato ricer into a large bowl.
• Slowly mill the potatoes through the potato ricer.
• In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
• Pour in the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 teaspoons salt and ground white pepper.
• Serve the mashed potatoes immediately. If you like, add a small cube of butter on top of the mashed potatoes before serving.

FRENCH ONION MASHED POTATOES

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.

FRENCH ONION BEEF OVER GARLIC MASHED POTATOES

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!

FRENCH ONION MASHED POTATOES

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 STUFFING

Steps:

• Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
• Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
• In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
• Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
• Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
• Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.