Being the onion lover that I am, it dawned on me that I had never made mashed potatoes with caramelized onions. No idea why.

It seemed like the perfect accompaniment to the Shallot and Apple Stuffed Bacon Chicken that I slow-cooked on the BGE. I could almost imagine the characteristic taste the sweet caramelized onions would add to the fluffy mashed potatoes, and the fantastic scent that would arise would surely put my olfactory system in overdrive.

One catch though; I wanted the onion flavor to be everywhere. Like a sweet oniony note in each bite you take. So I decided to puree half the onions after caramelizing them. As it turns out that was the best move I could have taken.

It was like a doorway to gustatory heaven!


Ingredients:

2 pounds potatoes
1 really big onion
2/3 cup hot milk
2 tbsp finely minced parsley
3 tbsp butter
salt & pepper

Optional:
garlic (roasted or raw)
grated cheese


Directions:

Peel a fairly big onion or two smaller ones. I’m sure sweet onions would work really well, too.

Slice the onion in half-quarts or finely mince it. Whatever rocks your boat.

Next, peel the potatoes. Cut the bigger ones in four and the smaller ones in half. Rinse them, submerge them in salted water and bring them to a boil.

Heat the butter or oil. I’m going for butter, it’ll add creaminess to the mashed potatoes as well.

As soon as the butter stops bubbling, you throw in the onions. Stir to coat them all with butter.

Season them with a pinch of salt and pepper. Lower the heat and cook them for 20 to 30 minutes, stirring occasionally.

Your potatoes will be boiling by now as well. Let them cook for 20 to 25 minutes—until really tender.

Keep stirring those onions and make sure to add a little butter when they get too dry.

Keep cooking them until they’re all yummy brown and sweet.

Transfer half the onions to an immersion blender bowl or regular blender. Pour in the hot milk.

Now blitz until you have onion milk. Sounds kinda gross, doesn’t it?

Check this out. I simply have to flaunt it.

World, meet my new immersion blender attachment: a masher. This little device has made my life so much easier.

Drain the potatoes and let them steam-dry for a minute or two. And here comes the fun part.

I’m switching on my immersion blender and within exactly 3 seconds…

I mash my entire pan filled with steaming hot potatoes to fluffy perfection.

It also mashes vegetables, of course. I tried it with 4 pounds potatoes and in exactly 6 seconds it was all mashed. This thing blows me away. I immediately threw out my clumsy, big, potato ricer.

Pour in the hot onion milk.

You have a serious case of electric masher envy, don’t you? Oh come on, admit it! I won’t tell a soul!

Stir until it’s a fluffy puree and add the remaining caramelized onions.

Season with pepper and salt to taste. Perhaps a little extra butter? Don’t forget to stir in the parsley.

This was absolutely fantastic. I kept it simple this time, but next time I’m definitely throwing in some roasted garlic and a handful of grated cheese as well.

Potato & Caramelized Onion Puree
Ingredients	2 pounds potatoes 1 really big onion 2/3 cup hot milk 2 tbsp finely minced parsley 3 tbsp butter salt & pepper Optional: garlic (roasted or raw) grated cheese Optional: Lawry’s garlic salt
Directions	Peel a fairly big onion or two smaller ones and slice it in half-quarts. Peel the potatoes. Cut the bigger ones in four and the smaller ones in half. Rinse them and submerge them in salted water and bring them to a boil. Cook the potatoes in 20 to 25 minutes, until tender. Heat the butter or oil, and cook the onions over low heat (seasoned with a pinch of salt & pepper) for 20 to 30 minutes, until soft and brown. Transfer half the onions to an immersion blender bowl or regular blender and pour in the hot milk. Blitz until smooth. Mash your potatoes and stir in the hot onion milk. Add a little extra butter and check the seasoning. Stir in the minced parsley.
Variations	Adding garlic (roasted or raw) and a handful of grated cheese adds even more flavor.
Meal type:	side dish
Servings:	4
Copyright:	© kayotickitchen.com