Wednesday, 20 April 2016

Mashed Potatoes with Caramelized Onions

 "I did the mash... I did the onion mash..."

This idea came from my Ukrainian friend... and it's very timely, as there isn't much left in the cold cellar at this point, but rapidly sprouting onions and rapidly sprouting potatoes. I don't usually peel my potatoes, but starting sometime in March the trimming required expands and by now not too much skin gets left on. Somehow the scurf just doesn't come off the slightly softer skins the way it once did. The potatoes are still sound, though!

It doesn't get too much simpler than this, and it was a great variation on everybody's favourite mashed potatoes. Will do again!

4 to 6 servings
45 minutes prep time

Mashed Potatoes with Caramelized Onions

2 to 3 large onions
1/4 cup unsalted butter or mild vegetable oil
1 kilo (2 pounds) starchy potatoes
salt & freshly ground black pepper to taste
a little more butter, if wanted...

Peel and chop the onions. Heat the butter in a large skillet over medium heat, and cook the onions, stirring regularly, for about 30 to 40 minutes, until very soft, reduced in volume, and golden. Reduce the heat if they show any signs of browning.

Meanwhile wash, trim, and peel - if you like - the potatoes. Cut them into even chunks and put them in a pot with water to cover them well. Bring them to a boil and boil until tender, about 20 minutes. Drain well. Tip a few of them into the pan of onions and mash into the onions, then dump the pan of onions into the pot of potatoes and continue to mash until done to your liking. Season with salt and pepper, and mash in a little more butter if you think they could use it - it will depend a bit on just how starchy those potatoes are, I expect.


Karen said...

My mother in law, who was from India, used to make her mashed potatoes like this, YUM, love them!

Ferdzy said...

Excellent! An Indo-Ukrainian dish, then.