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Mashed Potato and Carrot with Caramelized Onions

Mashed Potato and Carrot with Caramelized Onions

Mashed Potato and Carrot with Caramelized Onions is a delicious twist on your normal mashed potato side. Perfect to make in advance for a dinner party.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Other sides
Cuisine French
Servings 8 servings


  • 6 large russet potatoes peeled and cut into chunks
  • 2 carrots peeled and diced
  • 2 large onions diced
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter divided
  • ½ cup cream or half and half or as needed
  • salt and pepper to taste
  • Additional butter at room temperature, to coat the ramekins (if making for a dinner party)
  • Unseasoned bread crumbs or panko to coat the ramekins if making for a dinner party


  • Put the potatoes and carrots together in a large pot, cover with water by 2 inches and boil until the potatoes are soft.
  • Meanwhile, heat the olive oil and 2 tablespoons butter in a large skillet, add the onions and saute over medium-low heat until brown and caramelized
  • When the potatoes are cooked, drain well. Add them along with the carrots back into the pan and shake over a low flame to dry them out; then add the remaining butter and mash them, adding cream or half and half as necessary to make a soft mashed potato. (The carrots will likely remain in pieces you can see, this is fine and how it should be). Stir in the caramelized onions. 
  • In a small sauté pan, add the butter and panko, cook over low heat until the breadcrumbs are toasty. Sprinkle over the mashed potatoes and serve. 
  • If making for a dinner party: Coat 8 ramekins with softened butter, then coat with breadcrumbs. Spoon the potato mixture into the ramekin, smoothing out the tops. (Make-up to 2 days in advance, cover with plastic wrap and put in the refrigerator).
  • When ready to serve, remove the ramekins from the refrigerator and place on a cookie sheet. Remove the plastic from the tops and place in a hot 375°F oven for about 30 minutes or until hot. Gently run a knife around the edge of the ramekin, then using pot holders, turn the timbale out onto the plate, shaking gently to release.
Keyword carrots and potato mash, potatoes mashed with vegetable
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