I’m just going to leave this CARAMELIZED ONION GARLIC MASHED POTATOES here for ya…. A damn dream if you asked me. If there are 2 things that belong in mashed potatoes it’s creamy, roasted garlic and slowly caramelized onions (ok and butter… ok and gruyere) Here’s how to make em!
CARAMELIZED ONION GARLIC MASHED POTATOES
- 2 heads of garlic
- 1 large yellow onion (or 2 small)
- 3 pounds russet potatoes
- 1 cup milk (use @ripplefoods half and half or nut milk for dairy free)
- 1/2 cup grated gruyere cheese (optional)
- 4 tbsp butter or ghee for dairy free
- olive oil
- salt & pepper
Preheat oven to 350 degrees. Cut the heads of garlic in half longways and drizzle with olive oil. Wrap it in tin foil and roast in the oven for 45 minutes to one hour. Once finished, squeeze the creamy part of the cloves into a small bowl.
Heat a skillet over low heat with 2 tbsp of olive oil. Add in your sliced onions and cooking, stirring occasionally, for about 45 minutes or until the onions caramelized and turn a golden brown.
While those cook, peel your potatoes. Place in a large pot and fill with cold water. Add 1 tsp salt and bring to a boil. Let the potatoes cook until they are soft and can easily be pierced with a fork (30-45 minutes). Drain the water and using either a potato masher or fork, mash the potatoes in the pot.
Add onions, roasted garlic, butter, milk, 2 tsp salt and 1 tsp black pepper. Stir in cheese and combine and add more milk if needed until you reach your desired consistency. Add more salt & pepper to taste.