Gruyere Mashed Potatoes Recipe With Caramelized Onions Is Easy Gourmet by Jan Mostrom

I’m not one who makes mashed potatoes very much, but when I saw this recipe for cheesy mashed potatoes with caramelized onions, it sounded so good I had to try it. This rich and creamy mashed potato recipe is truly such a simple and delicious side dish. 

The richness of the gruyere cheese and the sweet caramelized onions make such a great addition to the creamy mashed potatoes. You may never make any other mashed potatoes recipe ever again! (Though there are some great ones on 30Seconds!)

To make this almost-gourmet mashed potato recipe you will need the following simple ingredients: russet or Yukon gold potatoes, fresh garlic, kosher salt, butter, yellow onions, dry white wine, fresh or dried thyme, sage leaves, sour cream, either heavy cream or half and half, and gruyere cheese (or you favorite cheese). 

I cooked my potatoes in my Instant Pot™, but the potatoes can easily be boiled quickly on the stovetop or slowly in a your slow cooker, if you prefer.

Photo credit (all photos): Jan Mostrom

These delicious high-fiber, high protein mashed potatoes are the perfect side dish for chicken, beef, lamb, pork, seafood or whatever you enjoy for dinner. Because this recipe makes so many servings, it is great for potlucks and meal planning.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10

Ingredients

• 5 pounds russet or Yukon gold potatoes, peeled and quartered (try to make segments about the same size)
• 4 cloves garlic
• 2 teaspoons kosher salt (or to taste)
• 1 stick (1/2 cup) salted butter
• 2 large yellow onions, sliced thinly
• 1/4 cup dry white wine
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 8 sage leaves

• 1/2 cup sour cream
• 1/2 - 1 cup heavy cream or half and half
• 1 1/2 cups shredded gruyere cheese (or your favorite cheese)

Here's how to make it: 

1. Place the cut potatoes and whole garlic cloves in a large pot or dutch oven. Cover with water and 2 teaspoons of salt. Bring to a boil over medium-high heat and simmer for 20 to 25 minutes, or until the potatoes are fork tender. When they are done, drain and return to the pot (include the garlic). Alternatively, you could cook in an Instant Pot™ according to directions or in your slow cooker.
   
2. While the potatoes cook, place 4 tablespoons of butter and the onions in a large skillet over medium heat. Cook and stir for about 10 minutes, or until the onions are nice and soft. Add the wine to the onions and cook for another 5 minutes, or until the onions are really nice and caramelized and a lovely brown color. If you don't want to use wine, you could use broth instead.
   
3. Add the remaining 4 tablespoons of butter to the onions along with the thyme, sage and a good pinch of salt and black pepper. Stir and cook for 2 minutes, then remove from heat and set to the side.
   
4. Mash the potatoes. You can use a potato masher or an electric mixer. Add the cream and sour cream and continue to blend or stir. Add more cream, as needed, to get the potatoes to your desired texture.
   
5. Add the onion mixture and grated cheese to the potatoes, stirring well. Cover and turn heat to low and cook for 5 to 10 minutes, or until the cheese is completely melted.
   
6. You can continue to keep the potatoes on your lowest heat setting for a few hours, if needed, or serve immediately. Store the potatoes in an airtight container in the fridge.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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