Serve this yummy side of Caramelized Onion and Bacon Mashed Potatoes for everything from weeknight supper to Thanksgiving or Christmas dinner.
Caramelized Onion and Bacon Mashed Potatoes
Makes 6 to 8 Servings
- 6 slices thick-cut bacon, cut into ¼-inch pieces
- 1 red onion, thinly sliced
- 1 yellow onion, thinly sliced
- 2 shallots, thinly sliced
- 2 teaspoons firmly packed light brown sugar
- 2 teaspoons kosher salt, divided
- ⅛ teaspoon ground black pepper
- 3 tablespoons red wine vinegar
- 2 pounds Yukon gold potatoes, diced (peeled, if desired)
- 1 cup heavy whipping cream
- ¼ cup unsalted butter, cubed
- ¼ cup sour cream
- ¼ cup mayonnaise
- Garnish: sliced fresh chives
- In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 10 to 15 minutes. Add red onion, yellow onion, and shallot; cook, stirring occasionally, until softened and lightly caramelized. Stir in brown sugar, ½ teaspoon salt, and black pepper; cook, stirring frequently, until onions are caramelized, 25 to 30 minutes. Stir in vinegar; cook, stirring frequently, until liquid is evaporated, 2 to 3 minutes. Remove from heat.
- In a medium stockpot, combine potatoes and cold water to cover by 1 inch. Bring to a boil over medium-high heat; cook until potatoes are tender, 10 to 12 minutes. Drain well and transfer to a large bowl. Using a fork or potato masher, mash potatoes to desired consistently. Stir in cream and butter until melted and well combined. Fold in sour cream, mayonnaise, and remaining 1½ teaspoons salt. Add onion mixture, stirring until combined. Garnish with chives, if desired.