When it comes to holiday side dishes, I’ve never met a tater I didn’t like. These mashed potatoes with cream cheese, cheddar and onions are to die for. One bite and you’ll be hooked!
I could make a meal of appetizers and side dishes. A little bit of this, a little bit of that and I’m a happy girl. Deviled eggs, spicy no-bake party crackers, cornbread stuffing, Brussels sprouts, mac and cheese…. I’ll take some of each, please! 😉
HOW TO MAKE MASHED POTATOES WITH CREAM CHEESE, CHEDDAR & ONIONS:
These potatoes are fully loaded with flavor and totally holiday-worthy. Heck, they’re any-day-of-the-week worthy in my book. Go ahead and break out your stretchy pants, friends.
- First you’ll start with my base recipe for The Ultimate Yukon Gold Mashed Potatoes. Cut the milk to a half cup and fold-in the cream cheese while mashing. Add additional milk until you’ve reached your desired consistency.
- While the potatoes are cooking, go ahead and caramelize 1 yellow or sweet onion. You can cut it into slices or smaller squares, whatever your personal preference is. Sauté the cut onion in a tablespoon of butter over medium-high heat until golden, about 12 minutes. You can add a splash of broth to quicken the process, if desired.
- Once the potatoes are finished and mashed, fold-in the caramelized onion, shredded cheddar and chopped Italian parsley. I also like to garnish mine with some freshly cracked black pepper, but that’s totally your call.
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- 4 pounds Yukon Gold Potatoes
- 1 Sweet or Yellow Onion, chopped
- 1 tbsp. Salted Butter + ⅓ cup, cut into pats
- Splash of Broth, optional
- 2 Garlic Cloves, minced
- ½ - 1 cup Whole Milk or Cream, warmed
- 8 oz. Cream Cheese
- 1 cup Shredded Cheddar
- ¼ cup Italian Parsley, chopped
- Salt + Black Pepper, to taste
- Peel the potatoes and cut them into quarters. Place them in a large stockpot and cover them with cold water.
- Bring to a boil and add salt to the water, if desired. Cook uncovered for roughly 15 minutes, or until fork tender.
- While the potatoes cook, sauté the chopped onion in 1 tablespoon of butter over medium-high heat until caramelized. Add a splash of broth while cooking, if desired. Shred the cheddar cheese and place both items to the side.
- Drain potatoes very well in a strainer and warm up the milk.
- Add potatoes back to the same stockpot they were cooked in. Start to mash with butter, garlic and cream cheese. Pour in the milk (or cream) a little at a time until you've reached your desired consistency. Fold in the caramelized onions, cheddar and Italian parsley.
- Sprinkle with freshly cracked black pepper and serve immediately.
NOTES ON THIS RECIPE:
- I love the flavor of sweet onions in this recipe, but you could also try shallots! I always step up my potato game, so next time try making this with sautéed shallots, rosemary and a touch of lemon. Trust me on this one, the lemon works flawlessly!
- Why do I add the salt AFTER the water is boiling? If you add the salt beforehand, it will scorch the bottom of your stockpot. Trust me on this one.
- Adding liquid to the onions while sautéing will cause them to soften faster, resulting in a quicker caramelized onion in the end. I use whatever broth I have on hand: veggie, chicken, beef… they all work. Honestly, just a smidge of water does the trick as well. Don’t skimp on the butter!
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