Ruth’s Chris–Style Caramelized Onion Mashed Potatoes with Gruyère

Instructions:

1. Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain thoroughly.
2. While the potatoes cook, heat butter and olive oil in a skillet over medium-low heat. Add sliced onions and cook slowly for 20–25 minutes, stirring often, until deeply golden and caramelized.
3. Add garlic to the onions and cook for 30 seconds until fragrant. Remove from heat.
4. Mash the drained potatoes until smooth and fluffy.
5. Stir in warm cream, milk, remaining butter, salt, and black pepper until creamy.
6. Fold in caramelized onions and grated Gruyère, stirring gently until the cheese is fully melted and silky.
7. Taste and adjust seasoning as needed. Serve hot with an extra pat of butter if desired.

Variations

• Substitute white cheddar or fontina if Gruyère is unavailable.
• Add roasted garlic for deeper flavor.
• Stir in a splash of sour cream for a subtle tang.
• Top with crispy fried onions for added texture.

Tips

• Use Yukon Gold potatoes for the creamiest texture.
• Do not rush the onions—slow caramelization is key to their sweetness.
• Avoid overmixing the potatoes to keep them light and fluffy.
• Keep cream and milk warm before adding to prevent cooling the potatoes.