Toasted Onion Mashed Potatoes
These creamy mashed potatoes get rich onion flavor from Hiland Dairy Toasted Onion Dip, plus butter, Parmesan, and warm cream for a comforting side!
Recipe and image compliments of Brit from Whisked Away Kitchen
Toasted Onion Mashed Potatoes
Ingredients
Mashed Potatoes
- 3 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
- 1 cup Hiland Dairy Toasted Onion Dip
- 6 tablespoons Hiland Dairy Unsalted Butter softened to room temperature and cut into small cubes
- 2 oz Parmesan cheese grated (about 3/4 cup coarsely grated)
- 1/4-1/2 cup Hiland Dairy Vitamin D Milk or Heavy Whipping Cream warm
- Kosher salt to taste
- Fresh chives finely chopped to garnish
Crispy Shallot Topping (optional)
- 1/2 pound shallots about 4 large shallots, thinly sliced into even rings
- 1 cup neutral oil such as canola or vegetable
- Fine sea salt to taste
Instructions
- Fry the shallots (optional). Add the sliced shallots and neutral oil to a cold medium saucepan. Heat over medium heat, stirring occasionally, for 10–12 minutes until pale golden. Scoop out onto a paper towel-lined plate using a slotted spoon, season immediately with salt, and set aside.
- Boil the potatoes. Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of kosher salt, bring to a boil, and cook uncovered until fork-tender (12–15 minutes).
- Drain the potatoes well, then return them to the warm pot over low heat for 1 minute to cook off excess moisture.
- Rice or mash the hot potatoes until smooth.
- Using a spatula, fold in the Toasted Onion Dip, softened butter, and grated Parmesan until silky and fully combined.
- Stir in warm heavy cream or milk a couple of tablespoons at a time until you reach your desired texture. Season with kosher salt to taste, starting with 1/2 teaspoon.
- Transfer the potatoes to a serving dish and top with fresh chives and crispy shallots if using.
Skip the chopping and enjoy deep onion flavor in every creamy spoonful!
Hiland Dairy Toasted Onion Dip makes these silky mashed potatoes so easy, while Parmesan, butter, and warm cream add richness.
Why We Love This Recipe
- Short ingredient list. The dip does the seasoning so there are no onions to caramelize or spices to measure.
- Creamy texture. Yukon Gold potatoes combined with butter, warm milk or cream, and savory Parmesan yield a super creamy and comforting mash.
- Dress them up or down. Skip the garnishes for an easy weeknight side or add the crispy shallots and chives when you want them to feel special for the holidays.
Ingredient Notes
Yukon Gold potatoes: While Russets will work, Yukon Golds are my favorite for their naturally buttery flavor and velvety texture. Try to cut the chunks into uniform sizes so they cook evenly.
Hiland Dairy Toasted Onion Dip: This sour cream-based dip is loaded with flavor and gives the potatoes a rich, savory onion depth without any extra prep.
Hiland Dairy Unsalted Butter: Take out your butter and cube it when you start prepping the potatoes so it softens to room temperature and blends easily.
Parmesan: Freshly grated is best for this recipe. Pre-shredded cheese won’t melt as smoothly into the potatoes.
Hiland Dairy Vitamin D Milk or Heavy Whipping Cream: Milk creates a lighter mash, while heavy whipping cream yields a richer texture. Whichever you choose, warm it up first so it doesn’t cool down the potatoes when mixing.
Shallots (optional topping): Starting the sliced shallots in cold oil allows them to crisp gradually without burning, giving you that perfect golden crunch for the top.
Step by Step Instructions
- Fry the shallots first. Starting them in cold oil lets them cook slowly and evenly. Take them out when they’re pale gold, because they’ll keep darkening as they sit. Salt them right away while the oil is still on them, or the salt won’t stick.
- Start the potatoes in cold, salted water. If the water is already boiling, the outsides get mushy before the centers cook.
- Dry the potatoes, then mash while they’re hot. A minute in the hot pot steams off extra water. Hot potatoes also break down much more easily than cold ones. A ricer gives the smoothest result, but a regular masher works fine.
- Fold in the dip, butter, and Parmesan. Stir gently with a spatula and stop once everything is combined.
- Add the warm milk or cream a little at a time. It’s easy to add more but impossible to take it out. Taste before you add salt, since the dip and Parmesan are already salty.
- Top right before serving. The shallots stay crunchy if they go on at the last minute. I also like to add chives for a pop of color and even more onion flavor.
Expert Tips and Tricks
- Skip the food processor. It turns potatoes to glue in seconds.
- Warm the dairy. Thirty seconds in the microwave is plenty.
- Too thick? Stir in a splash more warm milk or cream.
- Too thin? Put the pot back over low heat and stir for a minute or two to cook off some moisture.
Make Ahead and Storage Instructions
You can mash these up to a day ahead. Cover and refrigerate, then reheat in a saucepan over low heat with a splash of milk, stirring often.
Leftovers keep in the fridge for up to 4 days. Store the shallots separately at room temperature in an airtight container for up to 2 days, and re-crisp them in a warm oven if they soften.
Rich, silky, and full of savory onion flavor, these potatoes make any meal extra cozy.
Serving Ideas
- Holiday turkey dinner: These creamy mashed potatoes are the perfect addition to a plate of turkey and all of your favorite sides.
- Roasted and braised meats: Serve alongside pot roast, braised beef short ribs, or slow-cooked pork roast where the rich, savory mashed potatoes can soak up all the delicious pan juices.
- Comforting stews: Serve a generous spoonful right at the bottom of a wide bowl and ladle hot beef stew over the top for the ultimate cozy comfort dish.
- Leftover potato cakes: Mix in an egg and a little flour, shape into patties, and pan-fry in butter until golden.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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