Happy Holiday Season! Recipe #2
(See Recipe #1 here)
Welcome to the second installment of Recipe Week! As you know, I am posting some of my favorite recipes for holiday cooking. They are all basically simple and straightforward and definitely delicious!
This recipe is a bit more vague, as I cook this one with a combination of old-fashioned “hand-me-down” style from my mother and my own experimenting over the years. What that means is… I don’t use measuring cups or standard documentation of preparation, so please forgive the nebulous measurements and use your taste buds to determine the correct proportions of ingredients. Don’t be afraid to experiment. No matter what, everyone knows that homemade mashed potatoes are ALWAYS a winner!
Garlic Mashed Potatoes with Caramelized Onions
1 lb of potatoes (or one large bag)
2-3 sticks of butter (I use butter with olive oil and sea salt)
1-2 cups of milk (sometimes I use a bit of half & half for super creamy mashed potatoes)
Garlic, minced (use as little or as much as you like)
1-2 cups of red onions, chopped
Salt and Pepper, as desired
Wash and peel all the potatoes. Cut them into fours (or medium sized pieces) and put them into a large pot. Fill the pot with cold water, deep enough to completely submerge all the potatoes (I add a dash of sea salt) and bring to a boil. Boil for about 15 – 20 mins or until they are soft (A fork should easily poke through them).
While your potatoes are boiling…
In a separate non-stick skillet, melt a large pat of butter (approximately 2-3 tablespoons) over medium-hi heat. Add the garlic and saute for about 30 seconds. Add the onions before the garlic starts to turn golden brown, otherwise it will burn. Saute for a few minutes. Add some salt and sprinkle some sugar over the onions – stirring constantly. Keep sauteing (and stirring) until the onions and garlic are golden brown. I like to keep the onions with a subtle crunch, as a contrast to the creamy mashed potatoes. Set aside.
Back to the potatoes
Drain the water from the potatoes and return to the large pot. I add a touch of milk to the pot before returning the potatoes to prevent them from sticking to the bottom. Then… Mash and mash and mash with a potato masher, slowly adding more butter and milk (I add the milk slowly as I mash to make sure not to make them too “watery”). If you want really smooth, creamy mashed potatoes, you can transfer to a food processor. I tend to like the small chunks of potato, but I spend a while mashing by hand. Once you have the consistency you like for the mashed potatoes, you can stir in the onion/garlic mixture, adding more butter, salt and pepper, as desired.
And voila! Bon Appetit!