Creamy Caramelized Onion Mashed Potatoes with Caramelized Onion Blend Olive Oil

Fluffy Yukon Gold potatoes, silky butter, warm milk, and deeply caramelized onions come together in a bowl that feels instantly comforting, and Caramelized Onion Infused Olive Oil threads savory-sweet onion flavor through every spoonful so the mash tastes richer and more layered. It is the kind of side dish that fits right in on a weeknight dinner table or next to a holiday roast, and it brings that “one more scoop” energy people remember.

Garden Infuzions

Creamy Caramelized Onion Mashed Potatoes with Caramelized Onion Blend Olive Oil

Creamy mashed potatoes folded with buttery dairy, slow-cooked onions, and the savory sweetness of Caramelized Onion Infused Olive Oil for a cozy side with deep, rounded flavor.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Side Dish

Cuisine: American, Comfort Food

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 pounds Yukon Gold potatoes peeled and cut into 2-inch chunks
• 2 tablespoons kosher salt divided
• 4 tablespoons unsalted butter
• 2 tablespoons Caramelized Onion Infused Olive Oil
• 1 large yellow onion thinly sliced
• 1/2 teaspoon granulated sugar
• 3/4 cup whole milk warmed
• 1/2 cup sour cream
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives optional

Equipment

• 1 Large pot For boiling the potatoes
• 1 Skillet For caramelizing the onions
• 1 potato masher For a rustic texture
• 1 mixing spoon For folding everything together
• 1 Serving bowl For the finished mash

Method

 

Instructions

1. 1. Place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of the kosher salt.
2. 2. Bring the pot to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are fork-tender, about 15 to 18 minutes.
3. 3. While the potatoes cook, melt the butter with the Caramelized Onion Infused Olive Oil in a skillet over medium heat.
4. 4. Add the sliced onion, remaining salt, and sugar, then cook slowly, stirring often, until the onions turn deeply golden and soft, about 12 to 15 minutes.
5. 5. Drain the potatoes well and return them to the hot pot for 1 minute to let extra moisture steam off.
6. 6. Mash the potatoes until mostly smooth, then add the warmed milk and sour cream and stir until creamy.
7. 7. Fold in the caramelized onions and black pepper, then taste and adjust with a little more salt if needed.
8. 8. Spoon into a serving bowl and finish with chives if you want a fresh green garnish.

Notes

The blend adds savory onion depth, so the recipe keeps the onion flavor layered rather than sharp. For the smoothest result, use warm milk and avoid overmixing after the sour cream goes in.

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Recipe Tips

Warm the milk before adding it so the potatoes stay plush instead of cooling down too fast. Mash the potatoes while they are still hot for the smoothest texture, and fold the onions in gently so they stay evenly distributed.

Serving Suggestions

Serve these mashed potatoes beside roast chicken, seared steak, meatloaf, or a simple pan of green beans. They also make a great base for a saucy main dish when you want something extra cozy on the plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk, stirring until creamy again.

Variations

Stir in chopped chives for a fresh finish, swap in roasted garlic for a deeper savory note, or add a little sour cream for a tangier version. For a more rustic texture, leave a few small potato bits in the mash.

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