Caramelized Onion Mashed Potatoes (5-Ingredient Recipe)

Bowl of rustic caramelized onion mashed potatoes seasoned with sweet Hungarian paprika and fresh chives on a green plate.

Caramelized Onion Mashed Potatoes (5-Ingredient Recipe)

Course: Dinner, Side Dish

Cuisine: Central European, Hungarian, International

Diet: Gluten Free, Halal, Low Fat, Vegan, Vegetarian

Keyword: caramelized onion mashed potatoes, caramelized onion mashed potatoes recipe

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 255kcal

Author: Timea

A flavorful, rustic Central European classic (Hagymás Tört Burgonya) made with tender crushed potatoes, sweet golden sautéed onions, and vibrant Hungarian paprika. Naturally dairy-free, vegan-friendly, and ready in 30 minutes.

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Metrics - US Customary

Equipment

1 Soup Pot large
1 Saucepan or skillet
1 Potato Press or potato masher
1 wooden spoon

Ingredients

1 kg potatoes starchy, (Yukon Gold or Russet), peeled and cut into 1-inch cubes
2 pcs onions medium-size, peeled and finely diced
2 tablespoon sunflower oil or neutral vegetable oil
2 teaspoon paprika Hungarian, mild, édesnemes
2 teaspoon sea salt divided: 1 teaspoon for boiling water, 1 teaspoon for seasoning onions

Instructions

Boil the Potatoes: Place the peeled, cubed potatoes directly into a large pot. Cover with cold water until submerged by about 1 inch. Add 1 teaspoon of sea salt and bring to a boil over medium-high heat. Reduce slightly and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Sauté the Onions: While the potatoes cook, heat 2 tablespoons of sunflower oil in a medium skillet over low-to-medium heat. Add the finely diced onions and sauté for 5–7 minutes, stirring occasionally, until soft, translucent, and naturally sweet.
Season the Onions: Turn off the heat completely (or pull the pan off the hot burner). Immediately stir in 1 teaspoon of sea salt and 2 teaspoons of sweet Hungarian paprika. Let the residual heat bloom the fragrant paprika into the onions.
Drain and Mash: Drain the cooked potatoes thoroughly in a colander, then return them to the warm pot. Mash with a hand potato masher while still steaming hot, leaving small chunks for a rustic crushed texture.
Combine and Serve: Pour the warm paprika-onion mixture over the crushed potatoes. Fold together gently with a wooden spoon until the onions are evenly distributed and the potatoes take on a uniform golden-red color. Garnish with chopped fresh chives or parsley if desired, and serve hot.

Video

Notes

Paprika Tip: Never add paprika while the skillet is over active high heat to prevent burning and bitterness.
Texture Control: For a smoother mash, run the drained potatoes through a ricer or potato press before folding in the onion-paprika oil.
Richer Version: Stir in 2 tablespoons of melted butter or a splash of warm cream with the onions if you do not require a dairy-free dish.
Storage: Keep refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave.

Nutrition