These creamy mashed potatoes are shockingly good and easy to make! Let's get into the secret to the best Extra Creamy Butter Mashed Potatoes recipe with a twist.
For the Caramelized Onions:
Melt butter in a large heavy-bottomed stainless steel saucepan over high heat. Add onions and thymes - cook, stirring frequently, until bottom of saucepan is glazed in a pale brown, about 5 minutes. Add 2 tablespoons water and scrape the pan with wooden spoon. Continue to cook, stirring frequently, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total. Season to taste with salt. Pro tip: Remove from saucepan rapidly to prevent burning. Set aside for potatoes.
Peel potatoes (cut potatoes in quarters ). If you want the smoothest potatoes possible, remove the little eyes/knobs from the potatoes. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; check a couple to make sure all are fork tender). Drain potatoes well and return to pot.
In a non stick pan, add the In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Mash hot potatoes until smooth. Lightly mix in about half of the cheese and hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking. Top with the remaining cheese and onions and MORE butter.
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like close to the stove or oven. Potatoes will stay hot for at least 1/2 hour. Before serving, mix well to make sure it is extra fluffy.