Cumin-Cayenne Mashed Potatoes with Caramelized Onions Recipe | Vegetarian Times Skip to main content

Cumin-Cayenne Mashed Potatoes with Caramelized Onions

These mashed potatoes are "so rich and satisfying, I sometimes just serve them with plain tofu," Chef Bryant Terry admits.



Ingredient Line: 
2 lb. Yukon Gold potatoes, peeled and cubed
Ingredient Line: 
1 large onion, diced (2 cups)
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5 Tbs. olive oil
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2 Tbs. ground cumin
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½ tsp. salt
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¼ tsp. cayenne pepper
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½ cup unflavored rice milk
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2 Tbs. minced fresh thyme


1. Boil potatoes in enough water to cover 25 minutes, or until soft.

2. Meanwhile, sautè onion, oil, cumin, salt, and cayenne in skillet over low heat 30 minutes, or until browned. Stir in rice milk and thyme.

3. Drain potatoes, and mash. Whisk onion mixture into potatoes. Season with salt and pepper, if desired.

Nutrition Information: 

4 g
Total Fat: 
12 g
Saturated Fat: 
2 g
40 g
0 mg
213 mg
4 g
4 g
Serves 6

Comments on this Recipe


has anyone tried this with sweet potatoes??

Nice one! I made a half-batch but forgot to cut the cayenne. No problem, though; it still wasn't that spicy. I used vanilla flavor almond milk instead of the rice milk, and it had a nice hint of sweetness.

this sounds good

this sounds good a variation of mashed potatoes. going to try it.

Sounds good. If you leave out the olive oil it would be way healthier.