The Internet needs another recipe for mashed potatoes like it needs another recipe for Chocolate Chip Cookies / another hole in the head.
Maybe right now we could all use another hole in the head.
Or just these mashed potatoes because they’re layered, sweet, and savory, and topped in a downright gratuitous amount of onion rings (yes, onion rings).
Cream, butter, salt, and pepper… this is a little prayer of gluttony and thanks to you.
What very important to know and respect is that under these mashed potatoes is a layer of buttery mashed sweet potatoes…. and over these mashed potatoes is a mountain of fresh fried onion rings.
Have we lost our mind? Or found it. (Found it.)
We’ve got our potatoes for mashing, melted butter and creams for richness, flour and spice for onion coating, and onions for frying.
Let’s make this masterpiece.
I like to boil potatoes for mashing.
Is there a case for roasting potatoes and then mashing them? Certainly possible.. but I like the extra moisture that boiling adds to the potatoes. I think this contributes to softness.
Frist: peeled.
Peeled and diced into relatively even chunks. The uniformity will help them boil at the same rate and finish cooking at the same time.
Two pots. One for sweet potato chunks and one for russet potato chunks. We’re keeping separate church and state.
While the potatoes boiled away I whisked together melted butter, whole milk and heavy cream.
We’ll add this to our hot, cooked potatoes when we’re feeling rich.
Easing on down the road because nothing stops this train: an onion is sliced thin and tossed in buttermilk.
In a separate bowl I whisked together flour, salt, pepper, and cayenne in generous amounts.
From the buttermilk bath to a flour shower.
I let the dipped and coated onion rings rest on a wire baking rack while the oil heats.
Fry these! We’re going to fry these (and try not to eat them all before the potatoes are done).
Back to our potato business.
Each potato is drained and kept separate from one another.
Starting with the sweet potatoes, we’ll mash and add half of the cream and melted butter mixture.
Salt and pepper. Loads of salt and pepper… or to your taste.
I use a masher to keep my potatoes on the rustic side. Feel free to use a ricer if you prefer a perfectly smooth potato.
Into a big ol’ cast iron or casserole dish. Smoothed to finish.
The cooked russet potatoes get the same treatment.
A dose of milk and cream. More salt and pepper and a good mashin’.
Spread to top.
On with the onion rings. So many. Don’t be shy!
Now you can toast the dish under a broiler or you can use a kitchen torch to create toasty bits around the edges.
Keep warm in the oven and serve in generous portions with… probably with Thanksgiving dinner.
Feels right. Tastes right. Onion rings. How’s that for a mantra?
PrintLayered Sweet and Savory Mashed Potatoes with Fried Onions
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
Ingredients
- 2 pounds sweet potatoes, peeled and cut into large chunks
- 2 pounds russet potatoes, peeled and cut into large chunks
- sea salt and freshly cracked black pepper
- ¾ cup whole milk
- ¾ cup heavy cream
- ½ cup (1 stick) unsalted butter
For the Onions
- Canola or vegetable oil, for frying
- 1 cup all-purpose flour
- sea salt and freshly cracked black pepper and 2 pinches of cayenne pepper
- 1 onion, peeled and sliced into ¼-inch thick rings
- 2/3 cup buttermilk
Instructions
- Place two large pots of water on the stovetop. To one pot add the sweet potato chunks. To the other pot add the russet potato chunks. Set heat to high and bring to a boil. Boil until potatoes are completely softened through and meet no resistance when tested with a fork or knife. Drain into separate colanders.
- While the potatoes boil, in a small saucepan combine the milk, cream and butter. Heat over medium heat until until the mixture is warmed through and the butter is melted. Remove from heat and set aside.
- In a large bowl (or the pot that you cooked the potatoes in), place the cooked and drained sweet potatoes. Add half of the warmed milk and butter mixture. Use a masher to mash and smooth the potato pieces. Add a good amount of salt and pepper, tasting the mixture until you reach your desired seasoning.
- Spread potatoes into a large (I used a 10-inch) cast iron skillet, or another large casserole dish. Spread onto an even layer.
- Return the russet potatoes to their pot (or a large bowl, if you life dirtying a lot of dishes). Add the remaining milk and butter mixture and mash to your desired consistency. Mashing the potatoes with a potato masher will leave a few lumps in the potatoes. That’s fine by me! If you want perfectly smooth potatoes, consider using a ricer. Season your russet potatoes to your desired seasoning and spread over the sweet potatoes in the cast iron or casserole dish.
- To make the fried onions, in a medium saucepan, heat about inches of oil. Add a fry thermometer, place the pan over medium heat and bring to 350 degrees F.
- In a large bowl toss together flour, salt, and pepper. In a medium bowl toss together onions and buttermilk.
- Transfer all of the buttermilk coated onion rings to the flour mixture. Toss until well coated.
- Carefully transfer some of the flour coated onions to the hot oil and try until golden brown on all sides, about 2 minutes. Remove to a rings when golden brown, bring the oil back up to temperature, and continue frying all of the onions.
- Pile the fried onions atop the potatoes in the skillet (or casserole dish). Serve warm, or if you’d like, toast under the broiler for a few minutes before serving.
- You can make and layer the potatoes ahead of time, cover and store in the refrigerator until mealtime. Heat, covered, in a 325 degree oven for 15 minutes or until warmed through. Make the fried onions just before serving.
Nutrition
- Serving Size: 8
Faye
“Maybe right now we could all use another hole in the head.” Joy, thank you for keeping it real. I adore you.
Edlyn
“We’re keeping separate church and state” lol that was good. The world most def needs all of the mashed potatoes. That’s how it gets better.
Alexis S
Thanks for filling my inspiration void today! I just got done making this and it’s ridiculously good. First time making onion rings and it won’t be my last. Thank you!! xo
Rebeca
I got a picture from my boyfriend while I was at work telling me he was making a recipe from that blogger I like (I laughed wondering if he thought that’d help me know whose recipe it was). So yes, our dinner was mashed potatoes (also a fried egg and broccoli) just because. And the Internet did need another recipe for mashed potatoes because these are the bomb.
joythebaker
Right on! That makes me so happy!
Elisa
have you ever tried using rutabaga instead of the white potato? food allergies so i might try it
Karen
This looks just great! I am making them this weekend. I usually make mashed potatoes with heavy cream and butter, salt and pepper. Then I saute thinly sliced (4-5)carrots and (1lg.)onions until soft and onions golden in one stick of butter -careful not to burn. I put mashed potatoes in a large bowl and top with the carrots and onions. Not a diet dish, but once in a while they are just so yummy.
Barbara
Dang, this looks good! Will definitely be giving this a go.
Stacy Sprangers
umm… yummm!! I can’t wait to try this out!
Molly Staggs
How many inches of oil? This looks amazing!!!!
searedandshameless
I love potatoes. I LOVE POTATOES. oh my good this looks amazing. I’m so ready.
http://www.searedandshameless.com
Alicen
Looks so delicious!! My husband is not a sweet potato fan… but maybe with onion rings! :)
Kate
oh yum! This would be hard to share I think ????
peppermintdolly
YUM! This looks so great!
Rebecca
xx
http://www.peppermintdolly.com
Alice
oh – yum – thanks! Looks delicious and comforting.
saacdl
Mashed potatoes are my FAVOURITE sidedish – so yes please to all new recipes! I’ve never tried sweet potato mash, but your pictures look glorious. Makes me want to dig in right away. Have a great day!