• Simply Good Sweet Onion Mashed Potatoes

Serves 6 – This is a gluten-free recipe.

For the onions:

2 large – Yellow onions, ⅛-inch slices (about 4 cups)

¼ teaspoon – Ground cloves

4 Tablespoons – Vegetable oil

For the potatoes:

2 pounds – Idaho potatoes

1 dried – Bay leaf

½ cup – Yellow onions, ¼-inch dice

½ cup – Milk (whole, low-fat, or skim)

1 cup – Butter, unsalted

4 teaspoons – Kosher salt (Diamond Crystal)

¼ teaspoon – Black pepper, freshly ground

For the onions:

  1. Place a 12-inch sauté pan on high heat (425 to 450°F).
  1. Once pan is hot, add oil, sliced onions, and ground cloves. As the onions turn golden brown, you will need to reduce the heat and stir the onions more frequently. Cook the onions until soft and dark brown. This process will take 30 to 45 minutes.

For the potatoes:

  1. Peel and cut potatoes into quarters. Add potatoes, bay leaf, and diced yellow onions to a 4-quart stock pot and cover by 1 inch with cold water. Bring to a boil over high heat. Once boiling, reduce heat to a strong simmer, and cook until potatoes are fork tender, approximately 22 minutes total cooking time.
  1. In a 1-quart sauce pot bring milk, butter, and kosher salt to a simmer over low heat.
  1. Drain potatoes as soon as they are done. If you let them over cook or sit in water too long, they will be soupy or glue-like, depending on your choice of potatoes. When completely drained, remove bay leaf and return potatoes to the large pot or the bowl of a stand mixer.
  1. Add the warm milk, butter, and kosher salt to the cooked potatoes. Mash potatoes, or, using the wire whisk, whip potatoes on low in the stand mixer until liquid is incorporated, then increase speed to high and whip until potatoes are light and fluffy approximately 3 minutes.
  1. Stir in the caramelized onions. Taste and check seasoning, adding more kosher salt and freshly ground black pepper if needed.

Cook’s Note: This dish can be made ahead of time and reheated in a conventional oven at 375°F for 35 to 45 minutes, or until hot all the way through. (To check for “hot all of the way through,” insert a stainless steel knife tip directly into the center of the pan of potatoes. Remove after 10 seconds and touch the tip of the knife to your skin just under your lower lip. If the knife blade is hot to the touch, your product is “hot all of the way through.”)

Tip – Fork Tender?

The potatoes in this recipe are fork tender when you can insert a fork into the potato’s center and encounter very little resistance. The potatoes are soft, but retain their shape without breaking.