Best 4 French Onion Mashed Potatoes Recipes

FRENCH ONION MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from the heat; gradually stir in potato flakes. In a bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt., Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika. bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 5-10 minutes before serving.

FRENCH ONION BEEF OVER GARLIC MASHED POTATOES

Steps:

• Place roast into crock pot and set on high, salt and pepper to taste.
• Pour can of French Onion soup over roast.
• Add Worcestershire, red wine vinegar and hot sauce.
• Sprinkle packet of onion soup mix on top.
• Add bouillon cubes into liquid.
• Cook for 4-5 hours on high.
• Once beef is cooked through, remove roast, cut into chunks and add back into sauce.
• Boil potatoes until softened.
• Mash (with a masher, mixer or ricer) and add garlic, cream cheese and milk to create desired texture.
• Top potatoes with beef and drizzle with sauce from the pot.
• Enjoy!

CHEESY FRENCH ONION MASHED POTATOES

Steps:

• Cube potatoes into bite-sized pieces. Place into medium-sized saucepan and cover with water. Cook until tender, about 15 minutes.
• When done, drain and return to pan or to a medium-sized bowl.
• With a mixer on medium speed, mix until all potatoes are broken up.
• Add dip, mixing until smooth.
• Add milk, mixing well.
• Add margarine, salt (may not need it with the salt in the dip) and pepper.
• Mix until margarine melts. Add cheese and mix well.
• You might have to add more milk to get it to the right thickness or thinness you want.

FRENCH ONION MASHED POTATOES

Steps:

• To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions.
• In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes.
• Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately.
• Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper.
• Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.