Creamy whipped mashed potatoes with caramelized onions and sautéd garlic is a delicious side dish that may be dipped into for a second helping if there is any leftover.
Garlic Mashed Potatoes
Ingredients Makes: 5 servings
5 medium red potatoes, cut in 1-1/2 to 2-inch equal sized chunks
3 garlic cloves, finely chopped
2 Tbsp plain unsweetened Greek yogurt
2 Tbsp milk
1 onion, diced
1 Tbsp butter + 1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
1/8 tsp sea salt
1/8 tsp ground black pepper
Boil the potatoes. Clean the potatoes and cut out the “eyes” and any sore looking spots. Leave the peel if desired for added nutrition. Cut the potatoes into 1 1/2 to 2-inch square chunks, making all the pieces relatively the same size, this way all the pieces will cook evenly.
Transfer the potatoes to a medium-sized sauce pot and fill just enough purified water to cover the potatoes. Cover and then bring the pot of potatoes to a boil over high heat. When the potatoes begin to boil, reduce the heat and simmer over low heat for about 10 to 15 minutes. Check the potatoes for tenderness by piercing with a fork. When potatoes are tender, remove from heat and drain using a colander. Transfer the potatoes back into the dry empty pot.
Mash the potatoes. Mash the potatoes with a potato masher until relatively smooth. Add two tablespoons of yogurt, two tablespoons of milk, salt and pepper and mix well. Using a hand blender, whip until the potatoes are light and fluffy. Be careful to not over-whip though as this can made the potatoes sticky. When finished, cover the potatoes and set aside.
Caramelize the onion and sauté the garlic. Dice the onion and mince the garlic and then set aside separately. In a skillet or frying pan on low-medium heat, melt 2 tablespoons of butter along with 1 tablespoon of olive oil. Add the sliced onion to the pan and stir gently to coat with the butter and oil. Reduce the heat to to low and slowly cook the onions for about 15 minutes on low heat, stirring every 3 or 4 minutes to prevent burning. Distribute the onions in the pan to cook them evenly. Onions should start to soften and turn translucent; as well release liquid in to the pan after about 10 minutes. After about 15 minutes the onions should begin to break down and show signs of caramelization; whether you want to further caramelize your onions is up to you.
When your onions are finished cooking, they can be deglazed by pouring about a tablespoon of purified water into the pan. As the water bubbles, scrape up any jammy caramelization and stir it into the onions. Add the minced garlic and cook for about 30 seconds to 1 minute or until it becomes fragrant. Sprinkle onions and garlic with a little sea salt for taste, then transfer onions to the mashed potatoes and mix to combine. Taste test the potatoes and season with salt and pepper if desired.
Transfer potatoes to casserole dish. Grease a 10×10 casserole dish with coconut oil. Transfer the creamy mashed potato mixture into the casserole dish. With a fork draw lines across the top of the potatoes for an attractive look. Note: The casserole dish can be covered with a lid and stored in a fridge at this time for up to 24 hours before baking. Melt butter. Melt a tablespoon or two of butter in a small pan over low heat. Poor the melted butter over the top of the potatoes evenly.
Bake the dish. Preheat the oven to 350 degrees F. Remove the lid and cook the mashed potato dish in a hot oven for 30 to 45 minutes. How long you cook it depends on whether the dish was refrigerated. Broil the top for just a couple of minutes at the end to form a light golden crust. Keep an eye on it to make sure you do not burn it! Serve warm and enjoy!
Recipe shared by: J. Marshall
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