Happy Monday! Boom! Let’s rock this week, shall we?
I’m happy to be linking up with Annmarie from The Fit Foodie Mama and Cassandra from Powered by BLING for another tasty edition of #MeatlessMonday. Link up with us and check out other awesome dishes, too!
This week I’m sharing a recipe for mashed potatoes. We received potatoes in our CSA bag along with a recipe. I’m not a huge mashed potato maker — although I’m a huge fan of eating them — because they seem to intimidate me quite a bit. If you’re in the same boat, let me calm your fears. First, this recipe is easy to follow and nothing really intimidating. Except the ricer. I’ll address that in a moment. But secondly, these potatoes are divine. Trust me on this. If you don’t try this recipe, you’re missing out. This recipe is likely to replace our current potato selection for holiday meals.
So, the ricer… Confession: I don’t own one. You don’t either? Great! Then we’re on the same page. If you like your mashed potatoes with a bit of texture, don’t fret because you can mash them with a good, old fashioned masher! Easy peasy.
Two more things I want to point out — I’m not a goat cheese kinda gal. I don’t know why. I just can’t get on board with it. But I do love me some feta. So we swapped goat cheese with feta, and it was superb. Also, you will likely not need to use all the liquid to combine with the potatoes. I only caution you here because it’s easy to get over-eager and dump the whole thing in at once. Don’t do that.
Also, caramelized onions? OMG. I’ve never made true caramelized onions. To die for.
All right, those are all my tips. Enjoy this fabulous recipe from Food52!
Mashed Potatoes with Caramelized Onions
Tbsp unsalted butter, divided use
Tbsp olive oil
- 1 1/2 lbs yellow onions (approximately 2 large onions), thinly sliced
- Kosher salt
lbs Russet potatoes, peeled and cut into 1-inch pieces
- 1 1/2 C half and half
clove garlic, smashed
oz goat cheese (or feta)
- black pepper, to taste
To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat. Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry.
Pass the potatoes through a ricer into a large bowl.* Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid.
Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes.
Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste. Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.
*See ricer commentary above.
That’s it! See? I told you it was easy — and worth it. 🙂
P.S. I’m also linking up with Tina from Tina Muir and Deborah from Confessions of a Mother Runner for their Meatless Monday linkup, too! So many awesome recipes, such little time!