French Onion Mashed Potatoes

Name: French Onion Mashed Potatoes
Yield: 6-8 servings

Rich, savory, tangy and sweet, this show-stopping side is a mash-up (literally) of two classic dishes that just about everyone loves. Though the recipe only asks for 1 teaspoon of thyme, it’s a critical component here; if you can’t find fresh, use ½ teaspoon dried thyme.

Prep Time

Cook Time

Ingredients

6 Tablespoons Danish Creamery European Style Garlic Salt Butter, divided
2 small onions, diced
Kosher salt
freshly ground black pepper
1 teaspoon fresh thyme leaves
3 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
¾ cup whole milk
1 cup sour cream
2 cups shredded gruyere, divided
½ cup grated Parmesan, divided

Directions

Preheat oven to 400°F. Butter a 2-quart baking dish and set aside.
Heat 2 tablespoons butter in a large skillet over medium-low heat. Add onions, season with salt and pepper and cook, stirring occasionally, until onions are deeply golden and very soft, about 30 minutes. Stir in thyme and set aside.
Place potatoes in a large pot and cover with an inch of cold water. Bring to a boil, season generously with salt, then cover and reduce to a simmer. Cook until fork tender, about 15 minutes.
Meanwhile, gently heat milk, remaining 4 tablespoons garlic butter, 1 teaspoon kosher salt and ¼ teaspoon black pepper in a small saucepan. Remove from heat and whisk in sour cream.
Drain potatoes in a colander and return to the warm pot. Let sit a few minutes to dry out. Pass potatoes through a ricer into a large bowl, then mix in warm cream mixture. Stir in 1½ cups shredded gruyere and half the caramelized onions; season with salt and black pepper.
Transfer to prepared baking dish and spread in an even layer. Sprinkle with remaining caramelized onions, remaining ½ cup gruyere and grated parmesan. Bake until warmed through, about 20 minutes. Broil for 2-3 minutes, or until top is golden brown. Serve hot.