Caramelized onions and roasted garlic add deep flavor to buttery mashed potatoes.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 |
Ingredients
- 2 to 4 heads garlic, depending on size
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 3 onions, sliced
- 2 pounds Idaho or Yukon gold potatoes, unpeeled
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1 stick (8 tablespoons) unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
- Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally and lowering the heat if the onions begin to burn, until golden, about 30 minutes.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the onions. Mash the potatoes and onions with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 421 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 45 mg |
| Sodium | 717 mg |