Parmesan Balsamic Caramelized Onion Smashed Potatoes

A tasty way to change up your traditional mashed potatoes recipe for a Sunday dinner or holiday meal side dish.
Course Side Dish
Cuisine American
Keyword holiday side dishes, how to make caramelized onions, smashed potatoes recipe, vegetarian side dish
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 8
Calories 128kcal
Author Brianne @ Cupcakes & Kale Chips


For the caramelized onions:

  • 1 Tablespoon olive oil
  • 1 medium sweet onion Vidalia, Maui, etc., chopped (about 1 1/2 cups)
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon water

For the potatoes:

  • 2 pounds white potatoes peeled and cut into about 1 inch chunks
  • 1 cup buttermilk or 1/2 cup plain Greek yogurt and 1/2 cup milk, plus additional if needed
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste


For the caramelized onions (can be made ahead, and kept in the fridge):

  • Heat olive oil in a pan over medium heat, and add onions.
  • Cook, stirring occasionally, until golden brown, about 15-20 minutes. You may have to lower the heat a little as they start to brown.
  • Add balsamic vinegar and water, cover and lower heat. Cook until soft and sticky. Set aside until potatoes are ready.

For the potatoes:

  • Cover potatoes in a pot with water, and bring to a boil.
  • Cook for about 15 minutes, or until potatoes are fork tender. Drain.
  • Add the buttermilk (or yogurt and milk) and mash with a hand potato masher. I like to leave it a little chunky. Add additional milk if needed to achieve desired texture.
  • Stir in the reserved caramelized onions, parmesan, salt, and pepper.


Adapted from Cooking Light's Caramelized Onion Mashed Potatoes.


Serving: 1g | Calories: 128kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 284mg | Potassium: 516mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 13mg | Calcium: 138mg | Iron: 3.7mg