Creamy mashed potatoes with caramelized onions

This article has not been rated yet.


20 min


10 to 12 servings

* PLUS Cooking time: 30 minutes


  • 250-g block cream cheese
  • 6 onions
  • 1/4 cup butter , at room temperature
  • 2 tbsp granulated sugar
  • 2 tsp salt
  • 8 large potatoes
  • 2 cups milk , preferably 2%
  • 1/2 tsp freshly ground black pepper , optional


  • Cut cream cheese into small cubes. Let stand at room temperature while preparing other ingredients. Slice onions in half lengthwise. Place cut side down on a cutting board and thinly slice. Melt butter in a large frying pan set over medium heat. Add onions. Sprinkle with sugar and 1 tsp (5 mL) salt. Cook, uncovered and stirring occasionally, until onions have taken on a caramel colour. This will take 30 to 40 minutes. Volume decreases during cooking.
  • While onions are cooking, peel and cut potatoes in half. Place in a large saucepan or pasta pot. Cover with water. Cover and bring to a boil over high heat. Then reduce heat to medium and boil gently, partially covered, until potatoes are fork-tender, 25 to 30 minutes. A few minutes before potatoes are done, pour milk into a large microwave-safe bowl. Microwave on medium until hot, 2 to 3 minutes. Whisk in cream cheese until evenly mixed.
  • When potatoes are cooked, drain well. Mash potatoes in saucepan using a potato masher or put through a ricer, then return to saucepan. Stir milk mixture and remaining tsp (5 mL) salt and pepper into potatoes. Spoon potatoes into a large serving bowl and top with onions or serve onions on the side in a small bowl.

Nutrition (per serving)

  • Calories
  • 254,
  • Protein
  • 5.6 g,
  • Carbohydrates
  • 32.2 g,
  • Fat
  • 12.1 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 510 mg.

These mashed potatoes are extra rich thanks to cream cheese and caramelized onions, which add toasty sweetness. The onions are flavour-intense, so instead of stirring them in, you may want to serve them on the side. Love caramelized onions? Double the onion recipe.

Make ahead

Prepare onions. Cover and refrigerate up to 3 days. Reheat, covered, in microwave, stirring occasionally, until warm. Add a little water, if needed.