Caramelized Onion and Cheddar Mashed Potatoes: Light and creamy mashed potatoes with just the right amount of caramelized onions and cheddar cheese. Change up your mashed potatoes this holiday season and not only add yummy onions and cheese, but also swap out some of the milk with cream cheese. Get a jump on your Thanksgiving prep by making your mashed potatoes now, freezing them and then reheating on the big day. Scroll down to see how!
Why I love these Caramelized Onion and Cheddar Mashed Potatoes
- FLAVOR! So much great flavor
- Easy ingredients
- The perfect every time base recipe for mashed potatoes
- Can be made ahead of time and frozen (more on that below)
- No gravy needed
Tips for making the perfect bowl of mashed potatoes
- Choose the right potato for the job.
- Salt the water. As the potatoes cook they will absorb the salt. If you salt at the beginning you won’t have to add as much salt at the end.
- Starting with cold water. If you start with hot water the potatoes will cook unevenly.
- Drain the potatoes well. Not draining your potatoes could result in mushy, watery potatoes.
- Pour potatoes back into the hot pot, add butter, place lid on the pot, wait 5 minutes and beat until creamy.
- Keep potatoes in the original (hot) pot until ready to serve and then transfer potatoes to your serving bowl.
How to Freeze and Reheat Mashed Potatoes
FAT! That’s what makes freezing mashed potatoes possible. On their own potatoes do not freeze well. Add plenty of butter, cream or milk and you’ll have a freezer friendly potato. TIP: If you choose to skip the butter and cream and use broth this technique WILL NOT WORK.
- Make the mashed potatoes as instructed (JUST PLAIN NO MIX INS).
- Scoop into a large container with a tight fitting lid
- Freeze until Thanksgiving (well….a few days before to allow for defrosting)
- Take the potatoes out of the freezer at least two days before your dinner and place in the refrigerator to thaw
- Stovetop: Spoon thawed mashed potatoes in a large pot on low to medium low heat, stirring occasionally.
- Oven: Spoon mashed potatoes into a heat proof dish that has a lid. Place in a cold oven. Heat oven to 350°. Depending on the amount of potatoes and the shape of the dish (shallow or deep). The reheating time will vary. Allow 30 minutes to 1 hour. TIP: Stir after 30 minutes.
- Slow Cooker: Spoon thawed mashed potatoes into a slow cooker. Heat on low 2 to 4 hours. BEST METHOD..IT FREES UP THE STOVE AND OVEN!
- Microwave: Spoon mashed potatoes into a microwave safe container. Heat a total of 6 minutes at regular powder. Heat in increments of 2 minutes, stirring between each time.
- FINAL THOUGHTS: Once reheated, if the potatoes seem to be on the watery side, stir in some sour cream or cream cheese to give them a thicker creamier texture. If the potatoes are thick and chunky, add a couple of splashes of milk. Taste the potatoes and add more butter, salt and pepper is necessary.