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Creamy Onion Mashed Potatoes Recipe (Easy & Flavorful)

Creamy Onion Mashed Potatoes

Tender potatoes are mashed with buttery sautéed onion, warm milk or half-and-half, and sour cream or cream cheese for a smooth, savory side dish. Fresh herbs add a bright finishing touch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 1/2 lb (1.1 kg) Yukon Gold or russet potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 large Large yellow onion, finely chopped
  • 5 tbsp Unsalted butter, divided
  • 3/4 cup Whole milk or half-and-half, warmed
  • 1/2 cup Sour cream or cream cheese, at room temperature
Seasoning
  • 1 1/2 tsp Kosher salt, plus more for the cooking water
  • 1/2 tsp Freshly ground black pepper
Garnish
  • 1-2 tbsp Fresh chives or parsley, chopped

Method
 

Step-by-Step
  1. Place the potato chunks in a large saucepan and cover them with cold water by about 1 inch. Salt the water generously, bring it to a boil, then reduce the heat to a steady simmer.
  2. Cook the potatoes for 15–20 minutes, or until they are completely tender when pierced with a knife. Meanwhile, melt 2 tablespoons of butter in a skillet over medium-low heat.
  3. Add the chopped onion to the skillet and cook for 10–15 minutes, stirring occasionally, until soft and lightly golden. For deeper caramelized flavor, continue cooking for 20–25 minutes, lowering the heat as needed.
  4. Warm the milk or half-and-half separately without allowing it to boil. Drain the potatoes thoroughly, return them to the warm saucepan, and let them stand over low heat for about 1 minute to evaporate excess moisture.
  5. Mash the potatoes with the remaining 3 tablespoons of butter. Fold in the warm dairy, sour cream or cream cheese, cooked onion, kosher salt, and black pepper.
  6. Taste and adjust the seasoning, then garnish with chopped chives or parsley. Serve the mashed potatoes hot.

Notes

Use a potato masher or ricer rather than a food processor or electric mixer to prevent a gluey texture. Yukon Gold potatoes create a naturally buttery mash, while 4 oz (115 g) cream cheese makes the potatoes richer and thicker. Refrigerate leftovers promptly and reheat gently with a splash of milk.