Upgrade your holiday potatoes

French onion mashed potatoes combine caramelized onions and nutty Gruyere cheese with creamy mashed potatoes for an unforgettable side dish that shakes up your Turkey Day menu.

“No holiday table is complete without mashed potatoes, but you don't have to make them the same way every year.”

Start with yellow onions

Yellow onions have plenty of natural sweetness that develops into deep, rich flavor as they cook. Chop them into smaller pieces so they mix evenly into the mashed potatoes.

Melt butter and start cooking

Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onions and cook for 5 to 6 minutes until they begin to soften and lightly brown, stirring occasionally.

Low heat is the secret

Reduce heat to medium-low and continue cooking for 35 to 45 minutes, stirring every 5 minutes, until the onions are deep brown, very soft, and jammy. Season with salt.

“Be patient! Properly caramelized onions take time. If they start browning too quickly, turn the heat down further and keep stirring every few minutes.”

Choose the right potatoes

Yukon Gold potatoes are excellent for mashed potatoes because they have a naturally creamy texture. Russets also work well and will give you a lighter, fluffier mash.

Start potatoes in cold water

Place peeled and cubed potatoes in a stockpot and add enough water to cover them. Add 1 teaspoon of salt and bring them to a boil.

“Start the potatoes in cold, salted water. The cold water helps them cook evenly, while the salt seasons the potatoes from the inside out.”

Cook until tender

Reduce the heat and cook uncovered until the potatoes are tender when pierced with a fork, about 20 to 25 minutes. Drain the water and return the potatoes to the pot.

Add butter and sour cream

Add butter, sour cream, the remaining teaspoon of salt, and pepper to the warm potatoes. Beat the mixture until blended, then gradually beat in warm milk until creamy.

Fold in the caramelized onions

Fold in the caramelized onions, shredded Gruyere cheese, and minced chives. Transfer to a serving bowl and garnish with additional chives and melted butter if desired.

Try bacon for loaded potatoes

Crispy bacon takes this mash straight into loaded-potato territory. Pan-fry or microwave a few strips, then crumble them into the potatoes or sprinkle them over the top before serving.

Swap the cheese

No Gruyere? Try shredded Swiss or fontina for a similar melty texture, or go with Gouda or sharp white cheddar for a bolder flavor.

Add roasted garlic

Roast a head of garlic while the onions caramelize, then squeeze the soft cloves into the potatoes before mashing. The garlic turns mellow and slightly sweet as it roasts.

Refrigerate up to 4 days

Let the mashed potatoes cool slightly, then transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350-degree oven until heated through, stirring occasionally.

Freeze for up to 2 months

French onion mashed potatoes can be frozen for up to 2 months. Let them cool completely, transfer to a freezer-safe container, then thaw overnight in the fridge before reheating.

Make ahead for holidays

Prepare the mashed potatoes as directed, transfer to a greased baking dish, cover and refrigerate for up to 3 days. Let sit at room temperature while the oven preheats, then bake covered at 350 degrees until heated through.

Keep them creamy

Don't overwork the potatoes. Mash with a handheld masher or potato ricer just until smooth, then mix in warm milk. For reheated potatoes, stir in a little extra warm milk before serving.