Caramelized Onion and Bacon Mashed Potatoes
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6 to 8
Ingredients
- 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
- 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
- sliced fresh chives, for garnish
Directions
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 onions are 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 consistency. 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.