Roasted Onion and Garlic Mashed Potatoes

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
12

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.

Ingredients

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

Steps

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

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources