Fall
Mashed Potatoes With Caramelized Onions & Goat Cheese
Popular on Food52
76 Reviews
YogiRenee
November 16, 2022
Every year a former guest asks me for this recipe. The goat cheese and the sweet onions! These are not my mother's mashed potatoes. Sorry Mama..
Lauren M.
November 23, 2020
What a delicious way to jazz up mashed potatoes. Yes, they’re great on their own, but wow, the tangy goat cheese and sweet, rich onions really play nicely on the rich foundation of the potatoes. I think I used red skin potatoes, and had to really salt them up, since it’s what I had on hand and they turned out great!
Carolyn L.
November 23, 2017
These are the best! The initial tasting was amazing, however when left over night and warmed up again, the depth of flavors seriously intensified! Got to show up a few skeptics at Thanksgiving dinner today, thank you for the recipe!
Lex N.
March 5, 2014
Made this last night and it turned out wonderful. I used Yukon gold potatoes since that what I had on hand, doubled the amount of goat cheese, and heated the half and half/butter mixture with an oregano sprig instead of a bay leaf and added extra garlic. And the onions... my favorite part! Love this dish!
Sonali A.
March 4, 2014
Whole milk would give the closest texture. If you're trying to make it healthier, you can definitely stir in some Greek yogurt but I would use a mixture of yogurt and milk. The dish is already a little tangy from the goat cheese so I'm not sure that using all Greek yogurt would work that well. Let me know how it goes if you try it!
Grace
March 4, 2014
What can I sub for the half and half cream? Will plain yogurt work?
Grace
Grace
Ashley M.
March 4, 2014
I've used whole milk and a butter combo successfully for lack of having half/half. If you're looking to cut down on fat/calories, I could see a whole milk yogurt working, but I haven't tried it myself!
Ashley M.
February 15, 2014
These were great! I think next time I'll use more goat cheese for some more tang though. LOVED the caramelized onions!
ChrisMorrissey
January 3, 2014
This was amazing. I didn't have enough potatoes so I added some carrots, boiled and mashed them together, and just cut out about a 1/3 cup of the cream sauce. This is definitely a keeper.
hanabana
November 25, 2013
Would it work to make this dish the night before and then heat it up in the oven the next day? I want to cook it for thanksgiving but trying to figure out if I can pre make the mash to save time.
kschurms
September 25, 2013
I first made these potatoes almost a year ago now, during Hurricane Sandy. I live in central New Jersey about an hour from the coast, and was stuck without power for about a week. The first night that everyone lost power, our group of friends (about 15 people) decided to cook up all of our perishable foods. For me, that consisted of some heavy cream and goat cheese, and so we made a huge batch of these potatoes by candlelight. It is now impossible for me to whip these up without reminiscing about how perfectly comforting these were. Thank you for the great recipe.
Sonali A.
November 23, 2013
Thanks so much for sharing your story! So glad that my recipe was able to bring you some comfort during what was surely a difficult time.
ForGovLaw
July 25, 2013
Would you recommend another type of cheese to use in this dish other than goat cheese?
Sonali A.
July 26, 2013
It's hard to find a good substitute for the goat cheese because it has a nice tangy flavor and it melts well into the potatoes. You could try cream cheese or boursin- the flavor won't be the same but they should work well.
Gabis
July 24, 2013
Is there any thing I can replace the half and half for? I live in Brazil and I don't think we have anything similar to that. I'm thinking maybe one thing we have here called "creme de leite" which is milk cream immersed in a sort of whey. It comes in cans and you can mix the cream with the whey or use them separately. However, since I'm not sure it is similar to the half-and-half, I'd prefer to use something suggested by you.
Sonali A.
July 24, 2013
Half and half is a mixture of equal parts whole milk and heavy cream. If you can't find it, you can substitute either whole milk or heavy cream depending on how much you want to splurge!
SilviaM
November 26, 2014
Nao use creme de leite. Use leite inteiro. Creme de leite da um gosto diferente. O mais parecido ao half-and-half no Brasil e' creme de leite fresco, que vem em potinho de plastico -- as vezes diz: para bater chantilly.
Ironwood C.
August 9, 2012
Fantastic! And so simple. To cut down on the fat, instead of the half and half, I used 3/4 cup of evaporated skim milk and 3/4 cup of 2%--they still turned out very creamy. Thanks for a great variation on an otherwise pedestrian dish.
Sonali A.
August 28, 2012
So glad you liked it! Great idea to substitute 2% and evaporated skim milk. My version is definitely a splurge dish!
onlinepastrychef
March 6, 2012
Man was this good, Sonali! I really enjoyed playing w/your recipe. Hard to go wrong w/potatoes, cheese and caramelized onions! This was a well-deserved entry into the Food52 Cookbook!
lschrive
March 5, 2012
This was great - I added a bit more goat cheese than the recipe called for (excuse to drink sauvignon blanc) - delicious. Brilliant idea with adding the caramelized onions - thank you!
tupperbear
January 28, 2012
So I went out and bought a ricer just for these - and it was so worth the expense. Love these potatoes.
ChezShea
January 20, 2012
Add me to those who are singing the praises of these potatoes. Ground Round paties (with some of the onions and a little onion powder ) seared with mushroom /onion gravy over le deux. carrots polished with a
glaze of butter and Mirin (Sake) made a meal to LIVE for. I've been forced to live in "budget land" but meals like these do SO HELP! Thank you for sharing!
glaze of butter and Mirin (Sake) made a meal to LIVE for. I've been forced to live in "budget land" but meals like these do SO HELP! Thank you for sharing!
Sonali A.
January 21, 2012
Thanks Sharon! I'm glad to hear that you enjoyed the recipe (and that it's budget-friendly)!
ChezShea
January 20, 2012
Add me to those who are singing the praises of these potatoes. Ground Round paties (with some of the onions and a little onion powder ) seared with mushroom /onion gravy over le deux. carrots polished with a
glaze of butter and Mirin (Sake) made a meal to LIVE for. I've been forced to live in "budget land" but meals like these do SO HELP! Thank you for sharing!
glaze of butter and Mirin (Sake) made a meal to LIVE for. I've been forced to live in "budget land" but meals like these do SO HELP! Thank you for sharing!
ChezShea
January 20, 2012
Please erase the duplicate
ALso consider the reply as an explaination
Cyber Demons are amongst us occasionally.
SS
ALso consider the reply as an explaination
Cyber Demons are amongst us occasionally.
SS
Waverly
December 25, 2011
I made these for Christmas lunch - they were a huge hit. I was able to prep it all the day before - I had the milk, butter, and bay leaves measured and ready and the potatoes peeled and chopped and the onions completely cooked. This morning, it was an easy matter of boiling and mashing the potatoes, warming the milk and mixing it all together. This is a keeper! Thank you for the recipe.
Sonali A.
January 21, 2012
Great idea to do the prep work the day before! Whenever I have company, I always try to make dishes that I can prep ahead of time. Thanks for your comment!
Lisa T.
August 27, 2012
I prepared the potatoes the day before as well and covered it with saran wrap and refrigerated it, but it either oxidized or the dirt rose to the surface of my potato cubes. But this recipe was amazing even without the goat cheese! :)
apsingh
November 4, 2011
For the year i spent in grad school I made these for every dinner party, and was grateful to the author for a great recipe. The best treat I got was upon coming home and making this for my parents, my father simply took the bowl and said this is my dinner.
Sonali A.
November 12, 2011
That's great! Thanks so much for your kind words- I'm happy you like the recipe!
paulina_barrena
April 15, 2011
Hi everyone , what stands "half and half " for ?
paulina_barrena
April 15, 2011
I know now that is half cream and half milk.. we do not carry this product here , how much of cream and how much of milk , and what type of cream ? sour, full, etc ... txsss:D
heidiv
February 16, 2011
This was so amazing that i am making for my mother in law when she comes down for a visit next week.
Spork
January 26, 2011
So, even though it took way more pans then I'd prefer for making mashed potatoes, this is definitely going to be making a lot more appearances at dinner, it's even child approved! Thanks so much for sharing =)
castironmaiden
December 2, 2010
Made these and loved them, though I would enjoy them even more with a more pronounced goat cheese flavor. I'll try that next time!
YogiRenee
June 16, 2010
I am rediscovering food52 and I made this recipe this weekend along with two other recipes from food52.. I was hoping that the weather stayed cool so I could justify making mashed potatoes. I have two 22 year old young women, just home from college with new likes and dislikes. Turns out I didn't need any justification. They LOVED the potatoes and even took them to work with them the next day in their little lunch pails.
foodculturist
April 5, 2010
I had these mashed potatoes yesterday at an Easter dinner. They were so good! I decided to make them for dinner tonight. Very very tasty.
melissav
February 28, 2010
We made these tonight for dinner and they were ever bit as good as the hype. . . perhaps even better! I wouldn't change a thing the next time around and that rarely happens. Thanks for the great recipe.
cookandkvetch
February 23, 2010
our review of these delicious potatoes, and a scathing rebuke of marie callender! -->
http://cucinaandkvetch.blogspot.com/2010/02/wheres-cream.html
http://cucinaandkvetch.blogspot.com/2010/02/wheres-cream.html
Sonali A.
February 27, 2010
Thanks so much for the positive review- I'm so glad you enjoyed the dish! I really liked your idea of using sage in the cream mixture. Great blog!
lacerise
February 14, 2010
made these this afternoon and, though a bit labor intensive for mashed potatoes, they were worth the effort. creamy, buttery, with the tang of the goat cheese and the sweet onions. they are dee-lish! i sure hope they reheat well cause i've got a bowlful in the fridge. my daughter and i give it our votes!!
Sonali A.
February 16, 2010
I'm happy the dish was successful! I usually make a large batch because I love having leftovers and they reheat well in the microwave.
lksugarman
February 14, 2010
This reads like an incredibly wonderful recipe, but those must be huge servings if this is only for four!
Sonali A.
February 14, 2010
Thanks for catching that- it was an error on my part. This recipe feeds 6-8 depending on the portion size (or 4 really hungry people!).
usha R.
February 13, 2010
love the ricer idea, it does make it homogenous and the goat cheese flavor is awesome.
Sonali A.
February 11, 2010
Thanks for all of your great comments! I love my ricer- it really makes the best mashed potatoes (and no lumps!). And I think that everything tastes better with caramelized onions!
JimHero
February 11, 2010
The ricer, or garlic-press on steroids, worked amazingly. The potatoes were so smooth and creamy, though I imagine it had something to do with the goat cheese as well.
Also, caramelized onions! = my vote.
Also, caramelized onions! = my vote.
JimHero
February 14, 2010
Made this last night, didn't have a ricer and settled for a wooden spoon for mashing. Still great!
lacerise
February 11, 2010
Why would you eschew a ricer for mashed potatoes? Ever since I discovered this tool, I've been pretty turned off to potatoes mashed any other way. They're heavenly when riced. Who wants lumps?
gabrielaskitchen
February 11, 2010
How could I not vote for goat cheese and caramalized onions, two of my favorite things, in my mashed potatoes?!?
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