Yes, really. All those ingredients.
Actually, we first have Emily from the Daily Garnish to thank for this one — she came up with the idea, and then I adapted it, making it totally not vegan. I made it her way last Thanksgiving, changed it a little bit at Christmas, and then made it my own this year.
I used A LOT of potatoes and onions for this recipe. After all, I was cooking for 25 people.
Don’t believe me? Check it out.
That’s nine pounds of potatoes and eight onions. Yup.
That’s two big pots full of potatoes…
And a huge bowl full of diced onions.
… which resulted in two — yes, two — 9 x 13 pans-full of mashed potatoes.
Don’t worry. I’m scaling the recipe down for you here.
Caramelized Onion, Swiss & Gruyere Mashed Potatoes
makes about 10 servings
- 2 tbs olive oil
- 3-4 sweet onions
- ~4-6 pounds (about 7-9 medium) potatoes
- 2 tbs butter
- 1/4 cup heavy cream
- 1/2 cup shredded swiss & gruyere
- salt & pepper to taste
Heat a heavy-bottomed skillet over low heat. Pour olive oil in and add onions and a pinch of salt. Cover. Cook for about 40 minutes, stirring often! You want to let your onions get a lovely even light brown color without actually burning or browning them. The key is to keep the heat low.
While your onions are caramelizing, quarter the potatoes. Put them in a pot and cover with cold water. Bring the water to a boil and then cook the potatoes at a simmer for about twenty minutes or until the potatoes are tender.
Drain potatoes and put into a bowl. Add cream, butter, salt and pepper.
Blend with an electric mixer.
Set electric mixer aside and add caramelized onions (once they’re done). Use a spoon to mix the onions in. Add cheese and mix completely.
I promise you — you will love this dish.
You can quote me on that.