Best 11 Mashed Potatoes With Parsnips And Caramelized Onions Recipes

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Mashed potatoes with parsnips and caramelized onions is a comforting and flavorful dish that is perfect for a family meal or a special occasion. This classic dish combines the creamy texture of mashed potatoes with the sweetness of parsnips and the savory flavor of caramelized onions. The result is a dish that is both delicious and satisfying. Whether you are looking for a simple side dish or a hearty main course, mashed potatoes with parsnips and caramelized onions is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

GARLICKY MASHED POTATOES WITH CARAMELIZED ONIONS



Garlicky Mashed Potatoes with Caramelized Onions image

Caramelized onions and roasted garlic add deep flavor to buttery mashed potatoes.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 8

2 to 4 heads garlic, depending on size
2 tablespoons olive oil
2 tablespoons olive oil
3 onions, sliced
2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
  • Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally and lowering the heat if the onions begin to burn, until golden, about 30 minutes.
  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the onions. Mash the potatoes and onions with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

  • Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS AND BLUE CHEESE



Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese image

Provided by Jennifer Iserloh

Categories     Mixer     Onion     Potato     Side     Thanksgiving     Low Cal     Blue Cheese     Parsnip     Fall     Healthy     Thyme     Self     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 9

1 tablespoon olive oil
3 large white onions, thinly sliced
2 tablespoons brown sugar
1/4 teaspoon salt
3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed
6 parsnips (about 1 lb), peeled and cut into 1-inch pieces
1 1/2 cups low-sodium chicken broth, heated
1/4 cup crumbled blue cheese
3 tablespoons fresh thyme, chopped

Steps:

  • Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.

CARAMELIZED ONION MASHED POTATOES



Caramelized Onion Mashed Potatoes image

Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon canola oil
2 large onions, thinly sliced
1 teaspoon salt, divided
1-1/2 pounds medium red potatoes, quartered
3 garlic cloves, peeled and halved
1/3 cup reduced-fat sour cream
3 tablespoons fat-free milk
1/4 teaspoon pepper
1 tablespoon butter, melted
1/2 cup shredded reduced-fat cheddar cheese
2 bacon strips, cooked and crumbled

Steps:

  • Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 528mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

MASHED POTATOES WITH CARAMELIZED ONIONS



Mashed Potatoes with Caramelized Onions image

Serve these flavorful mashed potatoes with Braised Brisket.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 5

3 tablespoons olive oil
2 large onions, finely chopped
Coarse salt
2 1/2 pounds Yukon gold potatoes, peeled and quartered
4 garlic cloves, crushed

Steps:

  • In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.
  • In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid.
  • Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.

Nutrition Facts : Calories 150 g, Fat 5 g, Fiber 3 g, Protein 4 g

CARAMELIZED ONIONS IN MASHED POTATOES



Caramelized Onions in Mashed Potatoes image

My husband came up with this recipe, and it is so delicious. The sweet onions, rich cream cheese and mashed potatoes make an irresistible trio. -Kristy McClellan, Phoenix, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 large potatoes, peeled and quartered
1/8 teaspoon seasoned salt
6 tablespoons butter, divided
1/3 cup chopped onion
1/3 cup packed brown sugar
1/3 cup sour cream
1/4 cup half-and-half cream
2 ounces cream cheese, softened
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper

Steps:

  • Place potatoes in a large saucepan and cover with water; add seasoned salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a small skillet, melt 4 tablespoons butter. Add onion; cook until slightly softened. Sprinkle with brown sugar; cook until brown sugar is bubbly and onion is tender. , Drain potatoes; transfer to a large bowl. Add the sour cream, half-and-half, cream cheese, salt, pepper, cayenne and remaining butter; mash until smooth. Stir in the onion mixture.

Nutrition Facts : Calories 313 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 275mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS



Mashed Potatoes With Parsnips and Caramelized Onions image

Make and share this Mashed Potatoes With Parsnips and Caramelized Onions recipe from Food.com.

Provided by Debster

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 tablespoons butter
3 large onions, halved and sliced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
6 turnips or 6 rutabagas, peeled and sliced
4 large rusett potatoes, peeled and sliced
1 cup milk, heated
salt & fresh ground pepper

Steps:

  • Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
  • Add onions and cook until golden, stirring often, about 15 minutes.
  • Mix in rosemary and put onions aside.
  • Bring large pot of salted water to boil.
  • Add parsnips and potatoes; boil until tender, about 20 minutes.
  • Drain well.
  • Return vegetables to pot and mash.
  • Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
  • Stir in onion mixture.
  • Season with salt and pepper.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS



Mashed Potatoes and Parsnips with Caramelized Onions image

Categories     Dairy     Onion     Potato     Side     Vegetarian     Parsnip     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

6 tablespoon (3/4 stick) butter
2 1/2 large onions, halved, sliced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 parsnips, peeled, sliced
4 large russet potatoes, peeled, sliced
1 cup milk, heated

Steps:

  • Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
  • Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.)

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions image

This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.

Provided by Bob Cody

Categories     Potato Side Dishes

Yield 9

Number Of Ingredients 11

7 cups low-sodium chicken broth
3 pounds potatoes, peeled and cubed
1 ½ pounds rutabagas, peeled and cubed
1 ¼ pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
¾ cup butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
  • Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
  • Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
  • Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS RECIPE - (4.3/5)



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 11

7 cups vegetable broth
3 pounds potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup vegan butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • 1.Combine veggie broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain. 2.Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish. 3.Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate. 4.Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

CARAMELIZED PARSNIPS AND BABY ONIONS



Caramelized Parsnips and Baby Onions image

Make and share this Caramelized Parsnips and Baby Onions recipe from Food.com.

Provided by PetsRus

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 6

25 g piece fresh gingerroot, scrubbed and finely grated
450 g parsnips, scrubbed and cut into 1/2in x 2in/1cm x 5cm batons
225 g pickling onions, peeled (pour boiling water over them first to loosen skins)
1 tablespoon soya oil
1 tablespoon honey
1 teaspoon turmeric

Steps:

  • Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
  • Mix all ingredients together and place in a shallow tin.
  • Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
  • Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.

Nutrition Facts : Calories 159.8, Fat 3.9, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 31.3, Fiber 6.7, Sugar 12.2, Protein 2.1

Tips:

  • For the creamiest mashed potatoes, use starchy potatoes like Russets or Yukon Golds.
  • To prevent the potatoes from becoming gluey, don't overcook them. Cook until they are just tender when pierced with a fork.
  • Use a potato ricer or a food mill to get the smoothest mashed potatoes.
  • For a richer flavor, use heavy cream or half-and-half instead of milk.
  • Season the mashed potatoes with salt, pepper, and garlic powder to taste.
  • If you like crispy onions, cook them in a single layer in the pan.
  • For a sweeter flavor, use brown sugar instead of granulated sugar.
  • To make the parsnips more flavorful, roast them with olive oil, salt, and pepper.

Conclusion:

This Mashed Potatoes with Parsnips and Caramelized Onions is a delicious and easy-to-make side dish that is perfect for any occasion. The creamy mashed potatoes are perfectly complemented by the sweet caramelized onions and the savory roasted parsnips. This dish is sure to be a hit with everyone at your table. Whether you're serving it for a holiday dinner or a weeknight meal, this mashed potato dish is sure to impress. It's a great way to use up leftover mashed potatoes, and it's also a delicious and healthy side dish. So next time you're looking for a new way to serve mashed potatoes, give this recipe a try!

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