Tasty additions like caramelized onions and Gruyere cheese turn ordinary mashed potatoes into company-worthy Caramelized Onion Mashed Potato Bake.
4 pounds baking potatoes
2 teaspoons salt
1 1/4 cups warm buttermilk
1/2 cup warm milk
1/4 cup melted butter
1/2 teaspoon pepper
1 teaspoon salt
1 1/4 cups freshly grated Gruyère cheese
1 cup chopped caramelized onion
2 tablespoons chopped fresh parsley
How to Make It
Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.
Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 tsp. salt, stirring just until blended.
Stir in Gruyère cheese, caramelized onions, and parsley, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes.
Made for Christmas dinner. Very good. I did not peel potatoes however, that's the most nutritious part, I would use a little more cheese, I did use more onions. Another suggestion if you want it richer would be half and half instead of milk. Really liked it, easy to put together and got rave reviews
Good but not "outstanding" in the usual Southern Living recipe sense. I made it exactly as directed. It was a beautiful dish, but I did not find that the extra steps involved over making regular mashed potatoes were really worth the effort in the end result of taste. It could have been that there were an overabundance of other yummy dishes for Christmas, or it could have been my choice of potatoes. I used white potatoes (labeled "good for baking or mashing"); I think I like the texture of red potatoes better. I'm going to give it another try - because I did really like having the mashed potatoes ready ahead of time, but I'm going to use red potatoes, add in garlic to the caramelized onions and a bit more salt.
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