Caramelized Onion Whipped Potatoes
Slow-caramelized onions, folded into whipped Yukon Gold potatoes, will be the standout side dish for any Thanksgiving feast.
Chad White
15 minutes
45 minutes
6-8
Ingredients for the Caramelized Onions
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- Salt and pepper to taste
To make the Caramelized Onions
Heat olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and cook them slowly, stirring occasionally, until they become soft and golden brown. Once the onions are nicely caramelized, sprinkle them with sugar and continue to cook for another 5-10 minutes until they become deep brown and sweet. Season with salt and pepper to taste. Set aside.
Ingredients for the Mashed Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter
- 1 cup sour cream
- 1 cup whole milk or heavy cream
- Salt and pepper to taste
To make the Mashed Potatoes
While the onions are caramelizing, place the peeled and cubed Yukon Gold potatoes in a large pot of cold, salted water. Bring the water to a boil and simmer the potatoes until they are fork-tender, usually about 15-20 minutes. Drain the cooked potatoes thoroughly.
In a separate saucepan, heat the milk or heavy cream over low heat until it’s warm but not boiling. Using a potato masher or a potato ricer, mash the cooked potatoes in a large mixing bowl. Gradually add the warm milk or cream and butter to the mashed potatoes, mixing continuously until you achieve your desired creamy consistency. Season with salt and pepper to taste.
Once the mashed potatoes are creamy and smooth, gently fold in half of the caramelized onions, leaving the rest for garnish. Transfer the whipped Yukon Gold mashed potatoes to a serving dish and top them with the remaining caramelized onions.
