Mashed potatoes,caramelized onions & Guyere cheese

Dee Tourville


I'm crazy about caramelized onions & who doesn't like mashed potatoes. This recipe was given to me by a dear friend who knew my obsession with caramelized onions.

pinch tips: How to Peel Potatoes




35 Min


1 Hr


Stove Top


1 Tbsp
olive oil
3 large
sweet onion
2 Tbsp
brown sugar ( i use the light version)
2 lb
potatoes, peeled & cubed ( i like to use russet for their texture)
1 lb
parsnips, peeled & cut into 1 inch pieces
1 1/2 c
chicken broth, heated
1/4 c
grated guyere cheese. ( i use 1/2 cup of cheese, i love guyere)
3 Tbsp
chopped fresh thyme

Directions Step-By-Step

heat oil on high heat; reduce to medium
cook onions with sugar & salt, stirring often until onions brown...about 20 to 25 mins. Add a few tbsp. of water as the onions cook so as to not burn or stick to pan.
Fill a medium pot 3/4 full of cold water, add potatoes & parsnips. bring to a boil over high heat, reduce to a simmer & continue cooking potatoes & parsnips for 20 to 25 mins till they become fork tender, then drain.
Beat 1/4 of potato-parsnip mixture and 3 oz 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.

About this Recipe

Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: American