How can you increase the desirability of mashed potatoes? Easy, just add caramelized onions!
As you know, Jamie and I love dining out at The Keg. Not only are their steaks and dirty martini’s perfect, but they also serve up the best mashed potatoes. I have tried on numerous occasions to replicate their potatoes at home, but have always fallen short, until this time.
I could tell that there were onions in the mashed potatoes, but I always thought that it was onion soup mix; it was only when I mixed in caramelized onions did I come to the realization that it was this flavour that kept me going back for more potatoes.
There are two schools of thought on mashed potatoes, smooth or lumpy. Jamie prefers silky, smooth mashed potatoes, which are whipped until they are light and fluffy. I prefer lumpy mashed potatoes, mashed with an old fashioned potato masher. These are the mashed potatoes that I remember Grandma serving up along-side her roast beef dinner.
Note – If you like smooth mashed potatoes, you should invest in a potato ricer, it gives you lump-free potatoes, every time.
I had some mini mixed potatoes in the fridge, and I decided that they would create an interesting mashed potato. I left the skins on. Not only does this add nutrition to your side dish, it is also the perfect excuse for creating a lumpy mashed potato. There is no way you can perfectly smooth whipped potatoes with the skin on 😉
I am intrigued by blue potatoes, which is why I keep buying the mini mixed potatoes. I just find them visually appealing.
I digress, back to the story; I cooked up the potatoes with the skins on and mashed them with butter and caramelized onions. The resulting dish was incredible! If you thought potatoes mashed with butter was decadent, try them with the addition of caramelized onions. Absolutely scrumptious! I am not going to lie, I may have had a few samples before they made it to the table.
If you are looking to add even more decadence to your potatoes, try mashing them with a couple of egg yolks, warm whipping cream and a pinch of nutmeg. WOW is all I have to say about that flavour combination 🙂
Anyway, I thought I would share, because now I am craving these all the time, and I thought that I could entice others to enhance their potatoes with some caramelize onions. Trust me; you will never look at mashed potatoes the same again.
- 2 large white onions
- 1 tbsp olive oil
- 1 tsp butter
- 1 tsp brown sugar
- salt to taste
- 1 1/2 pounds mixed mini potatoes, cut in half
- 4 garlic cloves, minced very finely
- 1/4 cup butter
- salt and pepper to taste
- In saucepan over medium-low heat, sauté onions in olive oil, butter, brown sugar and salt. Stir constantly. Once onions start to caramelize, turn down the heat to avoid burning. Onions should fully caramelize in 40 – 50 minutes. For more steps on caramelizing onions, click here.
- Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 30 minutes.
- Drain the potatoes. Return potatoes to dry pot and stir over medium heat until any excess liquid evaporates.
- Add 1/4 cup of butter and mash until desired consistency. (I like mine a bit chunky)
- Stir in caramelized onions. Season to taste with salt and pepper.
- Try to safe some for the main course. 😉