French Onion Mashed Potatoes
French onion mashed potatoes are rich, buttery, and deeply savory — the ultimate comfort side with a gourmet twist. Yukon gold potatoes are blended with Gruyère, sour cream, and caramelized shallots for layers of creamy, nutty flavors that sing French onion soup. Topped with golden shallots and fresh thyme, this dish is pure cozy luxury in every bite.
Tasty Team
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 4 servings
Caramelized Shallots:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups thinly sliced shallots (from about 8 small shallots)
Mashed Potatoes:
- 3 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
- kosher salt, to taste
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 fresh thyme sprig, plus more for garnish
- 5 garlic cloves, smashed
- 1 cup shredded gruyère cheese
- ⅓ cup sour cream
- ¼ cup grated parmesan cheese
- freshly ground black pepper, to taste
- gravy, for serving (optional)
Preparation
- Make the caramelized shallots: Heat the butter and oil in a large nonstick skillet over medium-low heat until the butter melts. Add the shallots. Cook, stirring occasionally, until they begin to soften and break down, about 5 minutes. Reduce the heat to low. Cook, stirring often, until the shallots are deep golden and caramelized, 30–35 minutes. Remove from heat, and set aside.
- Make the mashed potatoes: Place the potatoes in a large pot, and add cold water to cover them completely. Season generously with salt. Bring to a boil over high heat. Reduce the heat to low, and simmer, stirring occasionally, for 12–15 minutes, until the potatoes are very tender when pierced with a fork.
- While the potatoes cook, place the heavy cream, butter, thyme sprig, and smashed garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter melts and the mixture just begins to simmer, about 5 minutes. Remove from heat, and let steep for 5 minutes. Pour the mixture through a fine-mesh strainer into a heatproof bowl; discard the solids.
- Drain the cooked potatoes in a colander. Let them stand in the colander for about 3 minutes to allow excess moisture to evaporate. Transfer the potatoes to a large bowl, and mash them until smooth using a potato masher or a ricer. Alternatively, use a spatula to press them through a fine-mesh strainer into a bowl.
- Return the mashed potatoes to the large pot, and place over medium-low heat. Gradually pour in the heavy cream mixture, stirring until fully incorporated and creamy after each addition. Add the Gruyère, sour cream, Parmesan, and about three-fourths of the caramelized shallots. Stir together until the cheese is melted and everything is well combined. Season to taste with salt and black pepper.
- Transfer the mashed potatoes to a serving dish, and top with the remaining caramelized shallots. Garnish with additional thyme and black pepper, if desired. Serve warm with gravy on the side, if using.
- Enjoy!
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