Roasted Onion and Garlic Mashed Potatoes

Menu Part: 
Side Dish
Cuisine Type: 

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.

More From FoodService Director

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

FSD Resources