Food and Recipes Recipes Caramelized Onion Mashed Potato Bake Be the first to rate & review! Give your mashed potatoes a little something extra with the addition of caramelized onions, Gruyère cheese, and fresh parsley. It takes only seven ingredients and two simple steps to make rich, fluffy mashed potatoes. So what happens when we added three more ingredients and one easy step? We ended up with this savory take: the Caramelized Onion Mashed Potato Bake.Even in the South, we know that mashed potatoes should be more than just an excuse to eat gravy. By infusing creamy, dreamy potatoes with caramelized onions and nutty Gruyère, then finishing them in the oven, we're making a statement: No gravy needed here. For the absolute creamiest texture, use warm liquids whether stock, cream, or milk instead of cold liquids when you begin mashing the potatoes. Serve this potato casserole recipe at your next dinner party with juicy pork tenderloin and home-style green beans, and prepare to really wow the crowd. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 17, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 50 mins Yield: 6 to 8 servings Ingredients 4 pounds baking potatoes 2 teaspoons salt 1 1/4 cups warm buttermilk 1/2 cup warm milk 1/4 cup melted butter 1/2 teaspoon pepper 1 teaspoon salt 1 1/4 cups freshly grated Gruyère cheese 1 cup chopped caramelized onion 2 tablespoons chopped fresh parsley Directions Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry. Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 tsp. salt, stirring just until blended. Stir in Gruyère cheese, caramelized onions, and parsley, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes. Jennifer Davick Rate it Print