Planning your holiday menu? Here’s a delicious, healthier mashed potato recipe you can make ahead. Topped with savory caramelized onions, the potatoes have plenty of flavor on their own without gravy.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
  
  
• 3 tablespoons unsalted butter, at room temperature, divided
  
  
• 2 medium yellow onions, sliced (¼ inch; about 4 cups)
  
  
• 1 tablespoon sherry vinegar
  
  
• 2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
  
  
• ¾ cup whole milk, warmed
  
  
• 1 ¼ teaspoons salt
  
  
• Ground pepper, to taste
  
  
• Fresh thyme leaves for garnish (optional)

INSTRUCTIONS:

1. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced onions; cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to low and cook, stirring frequently, until deeply golden and jammy, about 35 minutes. Stir in 1 tablespoon vinegar and cook until almost evaporated, about 1 minute. Remove from heat.

2. Meanwhile, place potatoes in a large saucepan and cover with water by 2 inches. Bring to a boil over medium-high heat, then reduce heat to maintain a lively simmer. Cook until fork-tender, about 15 minutes. Drain and return to the pan over medium-low heat; stir for 1 minute to dry. Remove from heat. Add the remaining 2 tablespoons butter; mash until smooth. Stir in ¾ cup warmed milk, 1¼ teaspoons salt and ¾ cup of the caramelized onions. Season with pepper. Transfer to a serving bowl and top with the remaining ¼ cup onions. Garnish with thyme, if desired.

To make ahead, refrigerate for up to two days. Reheat with a splash of milk.

Makes 8 servings.

Nutrition Facts (per serving):
Calories 184; Fat: 7g; Carbs: 28g; Protein: 4g

Recipe Card for French Onion Mashed Potatoes

Source: EatingWell