I have another mashed potatoes recipe for you today. I figured you would need more than just the Beer Cheese Mashed Potatoes from last week, just in case.
Just in case of what you may ask?
Well, I wouldn’t presume to know you and what you do for Thanksgiving. Perhaps you need more than one recipe for mashed potatoes because they are the best side dish ever known to man.
Maybe you need a version that doesn’t include beer and cheese
even though they’re irresistible, or you desire the most comforting, most rich, most satisfying mashed potatoes recipe to impress certain in-laws or grumbly family members.
Friends, today I have brought you that recipe. Step aside, plain old mashed potatoes.
Make room for French Onion Mashed Potatoes! Rich and creamy, these mashed potatoes combine all the classic textures of mashed potatoes with the flavors of comforting French Onion Soup. They also happen to be made in your slow cooker, effectively giving you a moment or two to breathe this holiday season in the midst of all the hectic moments bound to occur in your kitchen.
The only bit of effort required for these mashed potatoes lies in the caramelized onions, but you can make them up to a week ahead of time and store them in your fridge. I highly recommend making a huge batch since they are great in sandwiches, omelettes, and pretty much anything you plan on eating the week leading up to Thanksgiving.
If you want the fluffiest texture possible, I also recommend investing in a potato ricer. They are actually pretty affordable on Amazon, and I absolutely adore how smooth my potatoes come out every time I use it. It’s also way more difficult to over-mash them in this way. If you’ve ever had the gummy mashed potato problem in the past. you’ll definitely want to look into a ricer.
This is definitely one of my new favorite ways to make mashed potatoes, and did I mention they reheat splendidly? I did a bunch of Alton Brown-esque experiments to be sure, but you can absolutely make a ridiculously enormous batch the night before, and reheat them either a) in the slow cooker, b) in the oven, or c) in the microwave.
Yep. You read that right. In the microwave. They key to re-heating mashed potatoes is fat. If you stick a few pats of butter throughout the mashed potatoes, the fat will melt and help bind the potatoes back together as they heat up. Then, it’s just a matter of giving them a good stir to distribute the butter.
We devoured these in no time, so be sure to double (or triple, I certainly won’t judge) the recipe as needed. 😉
I’ll be back on Wednesday with a classic appetizer to start your feast off right this Thanksgiving. Be sure to check back first thing Wednesday morning!
Happy Mashed Potato-ing!