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Truffle parmesan mashed potatoes with caramelized onion and thyme

Truffle Parmesan Mashed Potatoes with Caramelized Onions

These Truffle Parmesan Mashed Potatoes with Caramelized Onions are a rich and creamy side dish perfect for holidays or elevated weeknight dinners. Made with buttery Yukon gold potatoes, sweet caramelized onions, freshly grated Parmesan cheese, and a touch of aromatic truffle oil, this dish is comforting yet sophisticated. A finishing sprinkle of thyme adds just the right touch of freshness to this indulgent, restaurant-quality recipe.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6 Servings
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 2 lbs Yukon gold potatoes peeled and cubed
  • 1 Yellow onion thinly sliced
  • 2 tbsp Unsalted butter
  • ½ cup Whole milk warmed
  • ½ cup Freshly grated parmesan cheese
  • 1-2 tsp Truffle oil white or black
  • Salt and pepper to taste
  • Fresh thyme leaves for garnish, optional

Equipment

  • Large pot
  • Colander
  • Large skillet or sauté pan
  • Potato masher or hand mixer
  • Wooden spoon or spatula
  • Measuring spoons or cups
  • Knife and cutting board

Method
 

  1. Caramelize the onions:
    In a skillet over medium-low heat, melt 2 tbsp butter. Add sliced onions and a pinch of salt. Cook, stirring often, for 20–25 minutes until deeply golden and jammy. Set aside.
  2. Cook the potatoes:
    Meanwhile, boil potatoes in salted water until fork-tender, about 15–18 minutes. Drain and return to the hot pot to steam off excess water.
  3. Mash and mix:
    Mash potatoes until smooth. Add 4 tbsp butter, warm milk, Parmesan cheese, and truffle oil. Mix until creamy. Season with salt and pepper to taste.
  4. Fold in onions:
    Stir in most of the caramelized onions, reserving a few spoonfuls for topping.
  5. Garnish and serve:
    Spoon into a serving dish, top with remaining onions, and sprinkle with fresh thyme if desired.