Caramelised Onion and Garlic Mash Potato with Rosemary Infused Cream for Ultimate Comfort Food

Mashed potatoes are a classic comfort food, but adding caramelised onions, garlic, and rosemary cream takes this humble dish to a new level. This recipe transforms simple ingredients into a rich, flavourful side that pairs beautifully with roast meats, grilled vegetables, or even on its own. The slow-cooked onions bring a deep sweetness, the garlic adds warmth, and the rosemary-infused cream ties everything together with a fragrant, herbal note.

Why This Recipe Works

The combination of caramelised onions and garlic adds layers of flavour that elevate traditional mashed potatoes. The slow cooking process draws out natural sugars in the onions, creating a sweet contrast to the creamy, buttery potatoes. Infusing the cream with rosemary introduces a subtle herbal note that brightens the dish without overpowering it.

This Caramelised Onion and Garlic Mash Potato with Rosemary Infused Cream recipe balances texture and flavour, resulting in a mash that is both fluffy and rich, with a complex taste profile. It’s a perfect example of how simple ingredients, when treated with care and patience, can create a memorable comfort food experience.

Caramelised Onion and Garlic Mash Potato with Rosemary Infused Cream - The Recipe

Ingredients

• 2 large white onions, thinly sliced

• 2 garlic cloves, finely minced

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 teaspoon sugar (optional but recommended)

• Salt and pepper, to taste

• 500g/1lb 2oz floury potatoes, preferably Maris Piper, peeled and sliced into 1cm/½in thick rounds

• 40g/2oz butter, cut into cubes

• 100ml/3½fl oz double cream

• 1 large rosemary sprig

• salt and freshly ground black pepper, to taste

Method

Preparing the Caramelised Onions and Garlic

The key to this dish lies in the caramelised onions. Start by heating olive oil and butter in a large skillet over medium-low heat. Add thinly sliced white onions with a pinch of salt to draw out moisture and soften them gently. Stir occasionally to ensure even cooking.

After about 15 minutes, sprinkle in a teaspoon of sugar. This small addition accelerates caramelisation, helping the onions develop a rich, golden-brown colour and deep flavour. Continue cooking for another 10 to 15 minutes, stirring regularly. Patience is essential here; the longer the onions cook, the sweeter and more complex their taste becomes.

Once the onions reach a perfect deep golden-brown hue, add finely minced garlic. Cook for an additional 2 minutes until the garlic becomes translucent and fragrant. This step infuses the onions with a subtle garlic aroma without overpowering the dish.

Cooking the Potatoes for Fluffy Mash

While the onions caramelise, prepare the potatoes. Use floury potatoes like Maris Piper for the best texture. Peel and slice them into 1cm thick rounds to ensure even cooking.

Place the potatoes in a saucepan and cover with cold water. Add salt to season the potatoes from the inside out. Bring the water to a simmer over high heat, then reduce to maintain a gentle simmer. Cook the potatoes for about 15 minutes or until a knife slides in easily and the potato slides off without resistance.

Drain the potatoes well and let them dry in a sieve for 3 minutes, covered with a tea towel. This step helps evaporate excess moisture, which keeps the mash fluffy rather than watery.

Mashing and Infusing with Rosemary Cream

Mash the potatoes using a masher or potato ricer for a smooth texture. Add 40g of butter in cubes as you mash to coat the starch and create a creamy consistency.

Meanwhile, warm 100ml of double cream with a large sprig of rosemary in a small saucepan. Heat gently without boiling to allow the rosemary to infuse its flavour into the cream. Remove the rosemary sprig before adding the cream to the mashed potatoes.

Pour the warm rosemary cream into the mash and stir well. Season with salt and freshly ground black pepper to taste. Finally, fold in the caramelised onion and garlic mixture, distributing the sweet and savoury flavours evenly throughout the mash.