Caramelized Onion Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Caramelized Onion Mashed Potatoes
2. Side Dishes
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4. BY: Janice Cole
5. Golden bits of caramelized onion give these potatoes a rich, nutty flavor. They definitely can stand on their own, without gravy.
6. ONIONS
7. tablespoons unsalted butter
8. tablespoons olive oil
9. /4 lb. onions (about 4 large), chopped (about 7 cups)
10. /2 teaspoon sugar
11. /2 teaspoon salt
12. /4 teaspoon freshly ground pepper
13. POTATOES
14. lb. russet potatoes (3 to 4 large), peeled, cubed (1 inch)
15. teaspoons salt, divided
16. /3 cup whole milk
17. tablespoons unsalted butter
18. /4 teaspoon freshly ground pepper
19. Heat 3 tablespoons butter and oil in large skillet over medium heat until butter is melted. Add onions; stir to coat with butter mixture. Cover and cook 10 minutes or until onions have wilted, stirring occasionally. Remove cover; increase heat to medium-high. Sprinkle with sugar; stir to combine. Cook 25 to 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 teaspoon salt and 1/4 teaspoon pepper. (Onions can be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.)
20. Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch. Add 2 teaspoons of the salt. 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 fork. Drain. Return to saucepan; cover to keep warm.
21. Meanwhile, place milk and 2 tablespoons butter in small microwave-safe cup. Heat 30 to 60 seconds or until butter is melted and milk is hot. Reheat caramelized onions over medium heat until hot. Press potatoes through potato ricer into medium bowl or mash using potato masher. Stir in milk mixture until potatoes are creamy. Stir in caramelized onions, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
22. (3/4-cup) servings
23. PER SERVING: 285 calories, 10.5 g total fat (4.5 g saturated fat), 4.5 g protein, 45 g carbohydrate, 20 mg cholesterol, 845 mg sodium, 5.5 g fiber
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