Mashed Potatoes with Caramelized Onions and Goat Cheese

By • February 4, 2010 • 72 Comments

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Author Notes: I’ve experimented with many different versions of mashed potatoes, but my favorite recipe uses traditional Russet potatoes. Their high starch content and low moisture make them ideal for creating fluffy, creamy mashed potatoes. And although I’ve used everything from a food processor to a fork, my tool of choice when making mashed potatoes is a potato ricer- it ensures a light, smooth texture without any lumps. I like to dress up the classic dish by infusing half and half with garlic and a bay leaf and stirring caramelized onions and goat cheese into the potatoes. The sweet onions add richness and texture to the dish and the tangy goat cheese is a delicious complement. - Sonali Sonali aka the Foodie Physician

Food52 Review: With a generous hit of half and half and butter (infused with bay and garlic) and a dollop -- or four -- of fresh goat cheese, Sonali's potatoes are creamy and ethereal with the lightest of tangs. Caramelized onions, which are both folded into the potatoes and piled on top before serving, thread their a mellow sweetness throughout. We agree that the use of a ricer (which we often eschew) is key in order to achieve just the right silken texture for this bowl of mash. - A&MA&M

Serves 4

  • 4 tablespoons unsalted butter, divided use
  • 1 tablespoon olive oil
  • 1.5 pounds yellow onions (approximately 2 large onions), thinly sliced
  • Kosher salt
  • 1/4 teaspoon sugar
  • 3 pounds Russet potatoes, peeled and cut into 1-inch pieces
  • 1.5 cups half and half
  • 1 clove garlic, smashed
  • 1 bay leaf
  • 3 ounces goat cheese
  • Black pepper
  1. To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
  2. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
  3. While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
  4. Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
  5. Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.
Jump to Comments (72)

Tags: potatoes

Comments (72) Questions (4)

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7 months ago Lex Nelson

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!

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7 months ago Sonali aka the Foodie Physician

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!

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7 months ago Grace

Thanks.

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7 months ago Grace

What can I sub for the half and half cream? Will plain yogurt work?
Grace

Ashley

7 months ago Ashley Marie

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

8 months ago Ashley Marie

These were great! I think next time I'll use more goat cheese for some more tang though. LOVED the caramelized onions!

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9 months ago ChrisMorrissey

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.

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10 months ago hanabana

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.

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10 months ago LuLuLa

mmmmm thank you for this recipe, can't wait to try it!

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10 months ago Sonali aka the Foodie Physician

I hope you like it!

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about 1 year ago kschurms

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.

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10 months ago Sonali aka the Foodie Physician

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.

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about 1 year ago ForGovLaw

Would you recommend another type of cheese to use in this dish other than goat cheese?

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about 1 year ago Sonali aka the Foodie Physician

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.

Macaron3box

about 1 year ago Gabis

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.

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about 1 year ago Sonali aka the Foodie Physician

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!

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about 2 years ago IRONWOOD CHEF

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.

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about 2 years ago Sonali aka the Foodie Physician

So glad you liked it! Great idea to substitute 2% and evaporated skim milk. My version is definitely a splurge dish!

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over 2 years ago Emily

My husband made these for us the other night and they were great! Thanks!

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over 2 years ago onlinepastrychef

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!

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over 2 years ago lschrive

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!

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over 2 years ago tupperbear

So I went out and bought a ricer just for these - and it was so worth the expense. Love these potatoes.

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over 2 years ago Sonali aka the Foodie Physician

Thanks! And I'm glad to hear that you like the ricer!

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over 2 years ago ChezShea

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!

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over 2 years ago Sonali aka the Foodie Physician

Thanks Sharon! I'm glad to hear that you enjoyed the recipe (and that it's budget-friendly)!

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over 2 years ago ChezShea

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!

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over 2 years ago ChezShea

Please erase the duplicate
ALso consider the reply as an explaination
Cyber Demons are amongst us occasionally.
SS

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almost 3 years ago Waverly

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.

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over 2 years ago Sonali aka the Foodie Physician

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!

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about 2 years ago Lisa Tran

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! :)

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10 months ago Allison Simmons

How did you prevent the peeled potatoes from browning?

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almost 3 years ago Willa

We made these this past weekend for a dinner party and they were fabulous. Definitely a keeper.

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over 2 years ago Sonali aka the Foodie Physician

Thanks so much!