Floating Olive Branch
French Onion Mashed Potatoes


French Onion Topping: 

2 tablespoons Roasted Garlic Infused Olive Oil 

3 large onions, peeled and sliced 

1/4 cup red wine 

1/4 cup beef or vegetable broth 

1 teaspoon Pepe e Aglio Seasoning 

1/2 teaspoon Cyprus Flake Sea Salt 


Mashed Potatoes: 

2 lbs yellow potatoes, peeled 

1/2 cup half and half, warmed  

2 tablespoons Roasted Garlic Infused Olive Oil

2 cups gruyere cheese, grated 

1 teaspoon Cyprus Flake Sea Salt 

1/4 teaspoon Pepe e Aglio Seasoning 

1 teaspoon fresh thyme, chopped 

1 teaspoon fresh rosemary, chopped 




Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the onions, spreading out in an even layer. Cook the onions, undisturbed for 3 minutes, stir, and repeat until the onions have begun to brown, approximately 15 minutes. Deglaze the pan with wine and broth and bring to a simmer. Simmer for another 15 minutes, stirring occasionally, or until the onions are deeply brown and most of the liquid has been evaporated. Remove from the heat and set aside. 

While the onions are cooking, fill a large pot 3/4 full with water and boil over high heat. Once boiling, add the potatoes, and cook until fork tender, about 20-25 minutes.

Preheat oven to 400°F and lightly grease a casserole dish with olive oil. 

Drain the potatoes and return to the pot. Using a potato masher or fork, mash the potatoes until semi-smooth. Add the warmed half and half and olive oil to the pot and whisk to combine, continuing to mash the potatoes until smooth. Add 1 1/2 cups of gruyere cheese to the mashed potatoes as well as the salt and seasoning, and stir to combine. Transfer the mashed potato mixture to a casserole dish and spread it out in an even layer. Sprinkle the top of the mash with the remaining cheese and place in the oven. Roast for 10-12 minutes or until the cheese has turned a nice golden brown. Remove from the oven and top with the caramelized onions. Garnish with fresh herbs before serving.