Mashed potatoes with the decadent flavors of French onion soup.
Looking to jazz up your mashed potatoes? Why not combine the comfort-food classic with the rich flavor beefy onion flavor of French onion soup? These mashed potatoes start with a base of Yukon gold potatoes for a buttery flavor. Then add in the intoxicatingly sweet flavor of caramelized onions – from about 5 large yellow onions – along with Guinness, beef broth, and melted Swiss cheese.
It’s the perfect way to level up your mashed potato game or impress at your next Thanksgiving gathering.
Big fan of French onion flavor? Me too. Be sure to check out the long list of Boxcar Cook recipes incorporating the great flavor of savory beef and onion:
- French Onion Wings
- French Onion Burger
- Guinness French Onion Baked Potatoes
- French Onion Short Rib Pot Pie
- French Onion Fondue
- French Onion Pizza
- French Onion Grilled Cheese
Time You Need
- ~15 prep
- ~45 minutes cooking
- Yields: ~7-8 servings
What You Need
- 7-8 medium/large Yukon gold potatoes, scrubbed, washed and peeled, and cut into large quarter sized chunks
- ½ cup of Guinness or dry white wine
- ~5 large yellow onions, finely sliced
- 1/4 cup of beef broth
- 1 cup of shredded Swiss or Gruyere
- 4 cloves of minced garlic
- 1 tsp brown sugar
- 3 tbsp butter
- 1 cup of milk or heavy whipping cream (depending on how rich)
- Salt and pepper, to taste
- 2 tsp black pepper
- 1 tbsp fresh or dried rosemary
- 1 tsp dried thyme
- 1 tbsp onion powder
- 1 tsp of onion soup mix
What You Do
- Start with a large skillet and melt 2 tablespoons of butter over medium heat. Cook for 20 minutes, then add in the ¼ cup of Guinness or white wine. Cook for another 10 minutes, then add in the remaining wine or Guinness. Continually stir to prevent burning, but cook for an additional 15 minutes or so until onions begin to brown. If they begin to burn, turn down the heat, but continue to cook until onions reveal that delicious golden brown goodness.
- In the last few minutes of cooking, toss in the brown sugar and minced garlic. Cook until garlic is soft, about 5 more minutes or so.
- Simultaneously, place the diced potatoes in a large pot of cold water – using just enough water to cover the potatoes. Feel free to toss in a dash of salt if you’d like.
- Over high heat, bring the potatoes to a boil. Once boiling, lower to medium heat and cook for about 15-25 minutes, covered. Cook until the potatoes are nice and soft and cab have a fork put right through them.
- Once done, drain the water from the pot and set on the stove, away from heat until onions are done.
- In the pot, add 1 tbsp of butter, milk, black pepper, rosemary, thyme, onion powder, and onion soup mix. Then add in the 1/4 cup of beef broth and shredded cheese.
- Using an immersion blender or hand mixer, mash those potatoes into a smooth, fluffy consistency baby!
- Once you’ve achieved the perfect mashed potato consistency, spoon in the caramelized onions and mix in evenly with the potatoes.
- Serve hot with extra shredded Swiss or Gruyere, and a pinch of any additional seasonings you’d like!