French Onion Mashed Potatoes

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  • 2 pounds Yukon Gold potatoes
  • Salt to taste
  • 6 tablespoons butter
  • 1/2 cup milk or half-and-half
  • 2 cups chopped onion
  • 1/4 cup dry sherry
  • 1/4 teaspoon white pepper
  • 3/4 cup shredded Gruyere cheese
  • Minced chives for garnish


  1. Cut Washington grown Yukon Gold potatoes in half if they are large. Leave skin on. Put in a large pot of water with a pinch of salt. Bring to a boil, then cook 20-30 minutes until potatoes are tender. Use a fork to make sure they are tender all the way through.
  2. In a small saucepan, heat the milk and 4 tablespoons butter. Cook until the butter melts and the milk is warm.
  3. Sauté the onions in 2 tablespoons butter until caramelized to a golden brown.
  4. Add the sherry to the pan (optional) and sauté another 1-2 minutes until the liquid has evaporated.
  5. Drain the potatoes.
  6. Add the hot milk and butter mixture and start mashing. You can also do this in a mixer.
  7. Season with salt and white pepper, then add the onions.
  8. Fold in the cheese and top with chives.

Serves 4-6.

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