If you love French Onion dip you will love my French Onion Mashed Potatoes that are a breeze to whip up and require minimal ingredients!
Yesterday was my birthday, and though it is only January, I am fairly confident it was one of the top three birthdays I’ll have all year. I spent the day cooking, went out to eat, and went to bed early. What else could you want? Well, perhaps a great side dish recipe like these Easy French Onion Mashed Potatoes! (See how I seamlessly made that transition?)
French Onion Dip is my favorite chip dip. There is just something intoxicating about its deep creamy flavor coating a salty potato chip. I can’t get enough. It got me thinking, if it is good on a potato chip, why not in potatoes? Afterall, we often add cream cheese and sour cream to mashed potatoes anyways, French Onion dip would serve the same purpose while also adding flavor.
The question then becomes, “How much French Onion dip to add?” This is where it becomes subjective. I really like the flavor of French Onion dip and I wanted it to be pronounced in the mashed potatoes, so I used the full 16-ounce container. However, if you enjoy the flavor to be more subtle 8-12 ounces will suffice.
Why Bake Mashed Potatoes
Lately, I have been a big fan of baking my mashed potatoes for the lighter texture it provides. However, it won’t reheat as well, as I find the reheated mashed potatoes to be a bit on the dry side. Still, for the initial meal, you can’t beat it! Using a simple 2-quart baking dish is perfect for this recipe.
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Easy French Onion Mashed Potatoes
- 2 lbs Russet potatoes (peeled)
- 16 ounces French Onion Dip
- 1/4 cup milk
- Preheat oven to 350 degrees.
- Peel and cube potatoes.
- Place potatoes in cold water and bring to a boil. Boil for 15 minutes, or until easily pierced with a fork. Remove from water.
- Mash potatoes and add French Onion Dip and milk. Taste for salt and adjust as needed.
- Place mashed potatoes in a 2 quart baking dish and place in the oven for 1 hour.
- Remove from oven, let cool slightly, and serve.
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