Food · Recipes

Caramelized Onion Mashed Potatoes

I can’t believe it’s Wednesday already! Which means, WIWW!

WIWW with Fitness Meets Frosting

Favorite thing that I wore this past week: A guy I like. I guess it’s more like he’s wearing me around his neck, but whatevs. It only counts cause I also happen to really love that sweater.

christmas tree

And now on to WIAW!


Since all I’ve shown you this past week was food, I thought I’d give you a recipe instead.

I’ve had several blog friends and non-blog friends ask for the recipe I used to make Caramelized Onion Mashed Potatoes on Thanksgiving.

mashed potatoes thanksgiving

These were a huge hit and I thought it was a nice change from your plain old potatoes. I find that even garlic mashed potatoes can lack flavor. I thought these caramelized onion potatoes had plenty of flavor and didn’t require gravy- but then again, I never use gravy so I’ll shut my mouth.

I found this recipe online, so I cannot take credit. As always, I’ll post my version with changes.

Caramelized Onion Mashed Potatoes

Note: I was able to easily double this recipe

INGREDIENTS
Onions

  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 2 1/4 lbs onions, chopped (about 7 cups)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Potatoes

  • 4 lbs russet potatoes, peeled and cubed (large)
  • 1 teaspoon salt
  • 2/3 cup fat-free milk
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Heat butter and olive oil in a large skillet over medium heat until butter is melted.
  2. Add onions; stir to coat with butter/oil.
  3. Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
  4. Remove cover, increase heat to medium-high.
  5. Sprinkle with sugar; stir to combine.
  6. Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
  7. If necessary, reduce heat to medium to keep onions from sticking.
  8. Stir in 1/2 tsp salt and 1/4 tsp pepper.
  9. *Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.caramelized onions
  10. Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
  11. Bring to a boil over medium-high heat.
  12. Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
  13. Return to saucepan (heat is off); cover to keep warm.
  14. Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
  15. Reheat caramelized onions in microwave (or saucepan) until hot.
  16. Press potatoes through potato ricer into medium bowl.
  17. Stir in milk/butter until potatoes are creamy.
  18. Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.

ENJOY!

fitnessmeetsfrosting.com
Credit: food.com

What are the best mashed potatoes you’ve ever had?

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