Garlicky Mashed Potatoes With Caramelized Onions Recipes

Steps:

• Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.
• In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid.
• Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.

Steps:

• Boil whole russet potatoes in their skins until they're easily pierced with a knife; let cool slightly before peeling. While the potatoes are boiling, saute sliced white onions in olive oil or butter over low heat until soft and deeply caramelized. Mash the potatoes with milk or cream, butter, and salt and pepper to taste. Stir the caramelized onions into the potatoes just before serving.

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Steps:

• Preheat the oven to 325°F.
• Heat a dry saute pan on the stove over medium-high heat.
• When the pan is hot, tilt the pan and add the extra-virgin olive oil.
• Add the onions, salt, and a twist of pepper.
• Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized. When cooled, chop or puree onions and add to cream.
• Place the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well.
• Scatter on a baking sheet, and let cool for several minutes.
• Place in the oven to dry out, about 5 minutes.
• Press the potatoes through a ricer or a colandar.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
• Add the garlic and cook quickly until pale gold.
• Add the cream and onions, season to taste with salt and pepper, and bring to a boil.
• If you like, add another cup of cream and cook until reduced by one-third.
• Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition.
• Season with salt and pepper.

Steps:

• Cook potatoes until fork tender (about 30 min).
• While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
• Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min).
• Drain potatoes, reserve 1/4 cup liquid.
• Cool potatoes until you can handle them to slip off the skins.
• Cut potatoes into quarters and return to the saucepan.
• Add 1/4 cup potato water, milk, salt & pepper.
• Heat mixture until heated through (about 5 min).
• Mash potato mixture until smooth.
• Stir in onion/garlic & thyme.
• Spoon potatoes into a serving dish; drizzle with butter and serve.

Steps:

• Heat butter and olive oil in a large skillt over medium heat until butter is melted.
• Add onions; stir to coat with butter/oil.
• Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
• Remove cover, increase heat to medium-high.
• Sprinkle with sugar; stir to combine.
• Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
• If necessary, reduce heat to medium to keep onions from sticking.
• Stir in 1/2 tsp salt and 1/4 tsp pepper.
• *Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.
• Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
• Add 2 tsp of the salt.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
• Return to saucepan; cover to keep warm.
• Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
• Reheat caramelized onions over medium heat until hot.
• Press potatoes through potato ricer into medium bowl or mash with potato masher.
• Stir in milk/butter until potatoes are creamy.
• Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.

Steps:

• Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
• Drain potatoes.
• Mash potatoes in a large mixing bowl until no lumps remain. Better yet rice them.
• Add butter and milk, salt, and pepper mashing in to blend together.
• Mix in onions and garlic.
• Garnish with onions.

Steps:

• Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
• Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.