Roasted Onion and Garlic Mashed Potatoes
This creamy crowd-pleaser is a delicious twist on the traditional recipe. A versatile side dish, the addition of chopped fresh herbs and citrus zest is another variation that will pairs well with different entrees.
2 cups diced white onions
1⁄4 cup coarsely chopped garlic
1 tbsp. olive oil
8 cups peeled and halved russet potatoes
8 cups tepid water
6 tbsp. salted butter
1⁄2 cup sour cream
2 tsp. salt
1⁄2 tsp. finely ground black pepper
1. Toss onion, garlic, and olive oil together to combine and place in ovenproof baking dish; cover tightly with foil and place in preheated, 350°F oven. Bake for 45 min. until tender. Remove from oven and set aside.
2. Meanwhile, place potatoes and water in large saucepan and bring to a boil over high heat.
3. Reduce heat to medium and cook for 20-30 min., until tender. Drain, but do not let cool. Place potatoes, roasted onions, sour cream, and seasonings in stainless bowl. Mix or whip until just fluffy and combined. Do not over beat. Hold warm for service.