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We are less than a week away from Thanksgiving and this weekend I have some traditional Thanksgiving sides but a little jazzed up and a little out of the ordinary. First up is everyone's favorite mashed potatoes. All the mashed potatoes I have eaten were way too buttery and bland. So I stayed away from making them myself at home. But when I saw this spiced up mashed potatoes with caramelized onions and flavored with cumin and cayenne, it caught my attention immediately. I made it and my potato loving family loved it. Even my picky eater son loved it...


4 serving

Total time

75 minutes




  • 4 Yukon gold potatoes (Medium Russet or)
  • 1 onion (Large , diced)
  • 1 tbsp cumin (Ground)
  • (1.25l) fish stock (/ Red (add more if you like spicy food))
  • (1.25l) fish stock ((use any dairy or unflavored non-dairy milk))
  • to taste Salt Pepper (&)


  1. Pressure cook potatoes until very soft, about 4~6 whistles. Let the pressure release naturally. Alternately potatoes can be cooked in lots of water for 25~30 minutes or until tender. Drain and mash the potatoes.
  2. While the potatoes are cooking, heat 1tbsp oil in a pan. Add the onions and cook on medium flame until the onions are translucent and lightly browned around the edges, about 10 minutes.
  3. Add the ground cumin and cayenne. Mix well and continue cooking until the onions are caramelized, another 10~12 minutes.
  4. Add milk to the onions and bring to a simmer.
  5. Add the onions to the mashed potatoes along with salt and pepper. Mix well and garnish with cilantro. Serve immediately.
  6. View the recipe instructions at Cook's Hideout

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