Creator
Jackie Letelier
Creator Note
This puré is inspired by the rustic meals with my father’s family in Chile — simple, hearty food that always brought everyone together. The caramelized onions and buttery potatoes are such a nostalgic duo, perfect next to a big roast or grilled steak.
Menu Category
Salads & Sides
Dietary Tags
Gluten-FreeVegetarian
Cooking Time
Active time: 35 min • Total time: 55 min
Total Yield
6 cups
Serving Size
~1 cup
# of Servings
6
Special Equipment
• Colander • Potato masher or ricer
Ingredients
- 3 lb (about 6 large) Yukon Gold or Russet potatoes
- 2 large yellow onions, thinly sliced
- 1 cup whole milk
- 8 Tbsp salted butter, divided (2 Tbsp for onions, 6 Tbsp for potatoes)
- 2 Tbsp olive oil
- 1½ tsp fine sea salt (plus more for boiling)
- Freshly ground black pepper, to taste
- 2 sprigs fresh thyme (or ½ tsp dried)
- 1 small sprig fresh rosemary (or ¼ tsp dried, finely crumbled)
- Optional garnish: reserved caramelized onions, thyme leaves, or chopped parsley
Sourcing Tips:
- Potatoes: Mix Yukon Golds and Russets for the dreamiest mash — Russets bring lift and fluff, while Yukons add buttery richness and body.
Instructions
- Caramelize the onions (30 min)
- In a large skillet, melt 2 tablespoons of butter and olive oil over medium heat.
- Add the sliced onions and a pinch of salt.
- Cook slowly, stirring often, until golden brown and deeply caramelized — about 25–30 minutes.
- In the last 5 minutes of cooking, stir in the thyme and rosemary to infuse their aroma.
- If the onions start to stick, add a splash of water to loosen them. Set aside when done.
- Cook the potatoes (20 min)
- While the onions are caramelizing, peel and cut potatoes into 1½-inch chunks.
- Place in a large pot, cover with cold water by 1 inch, and add a tablespoon of salt.
- Bring to a boil, then simmer until very tender, about 15–20 minutes.
- Drain and dry (2 min) Use a colander to drain potatoes well and return them to the hot pot for 1–2 minutes to let any moisture evaporate.
- Warm milk and butter (5 min)
- In a small saucepan, heat the milk and the remaining 6 tablespoons of butter until hot but not boiling.
- Add a sprig of thyme or rosemary to the milk while warming, then remove before adding to the potatoes.
- Mash & Combine (5 min)
- Using a potato masher, mash the potatoes until smooth (or pass through a ricer for extra fluffiness).
- Gradually stir in the hot milk-butter mixture until creamy.
- Fold in most of the caramelized onion mixture, reserving a few spoonfuls for topping.
- Taste and adjust seasoning with salt and freshly ground black pepper.
Serving & Storage Suggestions
- Ideal Temp: Hot
- Prep Ahead: Both the caramelized onions and mashed potatoes can be made a day in advance. Reheat gently over low heat with a splash of milk.
- Best By: Keep refrigerated in an airtight container for up to 3 days.
- Complementary Menu Ideas: Serve alongside roasted turkey & braised greens.
- Surplus Ingredients: If you have time to caramelize extra onions, they’re one of the best “secret weapon” condiments you can prep ahead. They keep well for a week in the fridge and add instant depth, sweetness, and umami to all sorts of dishes, i.e.:
- Fold into mashed potatoes, grain bowls, or omelets.
- Layer on burgers, grilled cheese, or sandwiches.
- Stir into soups, stews, or risottos for caramel depth.
- Spoon over roasted meats or veggies.
- Mix into sour cream or Greek yogurt for an instant dip.
- Use as a pizza topping with goat cheese or blue cheese.
Did you make this?
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