Mushroom and Caramelized Onion Topped Mashed Potatoes


These mashed potatoes do take a tiny bit more work than your usual spuds. The wonderful thing is the caramelized onions can be made the day before. Believe me they are worth the extra effort.

Mushroom and Caramelized Onion Topped Mashed Potatoes.


For the mushroom and onion topping:
  • 8 ounces sliced mushrooms
  • 2 onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • salt and pepper
For the potatoes:
  • 5 pounds russet potatoes
  • 4 tablespoons butter
  • 2 cloves garlic
  • milk
  • salt


For the caramelized onions:

Preheat oven to 425 degrees. Place slice onions in an oven proof skillet. Toss with oil and salt and pepper to taste. Cover and cook for an hour, stirring every 10-15 minutes to prevent burning. Let cool and refrigerate until needed.

For the mushrooms:

Melt butter over medium heat. Add the mushrooms and cook until browned and tender, approximately 5-10 minutes. Add the onions and season to taste with salt and pepper.

For the potatoes:

Peel and cube the potatoes. Place in a large stock pot, smash the garlic cloves and add to the pot. Cover the potatoes with water, add a teaspoon of salt. Bring pot to a boil, cover, and reduce heat to a simmer. Cook until potatoes are fork tender. Drain off water and return to pan. Add butter and enough milk to gain desired consistency when mashed. Top with mushrooms and caramelized onions.

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  1. Wow! You take mashed potatoes to new levels of yum!

  2. That sounds like a great way to enjoy mashed potatoes to me!

  3. As much as I LOVE caramelized onions, I never have thought to top smashed taters with them. Brilliant idea! I’m pinning this now. So glad I found you at Eat at Home.


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