I can’t believe it’s Wednesday already! Which means, WIWW!
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.
And now on to WIAW!
I’ve had several blog friends and non-blog friends ask for the recipe I used to make Caramelized Onion Mashed Potatoes on 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
- 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
- 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
Heat butter and olive oil in a large skillet over medium heat until butter is melted.
Add onions; stir to coat with butter/oil.
Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
Remove cover, increase heat to medium-high.
Sprinkle with sugar; stir to combine.
Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
If necessary, reduce heat to medium to keep onions from sticking.
Stir in 1/2 tsp salt and 1/4 tsp pepper.
Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
Bring to a boil over medium-high heat.
Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
Return to saucepan (heat is off); cover to keep warm.
Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
Reheat caramelized onions in microwave (or saucepan) until hot.
Press potatoes through potato ricer into medium bowl.
Stir in milk/butter until potatoes are creamy.
Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.
What are the best mashed potatoes you’ve ever had?