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Prep 15 mins
Cook 40 mins
There is no milk or butter in these mashed potatoes - but they are VERY flavourful because of the caramelized onion and extra virgin olive oil. This is based on a recipe I tried from epicurious.
- Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 4 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Stir in caramelized onions. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.).
- To caramelize onions: Add 3 tablespoons olive oil to a saucepan and add onions. Saute over medium-high heat until onions are starting to caramelize 10-12 minutes. Add the garlic for the last minute of cooking. If you like your onions darker, saute them slightly longer (or if you like them lighter, diminish the saute time).
- Note: A couple of tablespoonfuls of parmesan stirred into these potatoes is a lovely thing!
I adore this recipe! I would give it more than 5 stars if I could. It is easy and yummy. I carmelized the onions while the potatoes were cooking and had time to grill my chicken and steam my broccoli. A++ I will make this again and again.
Great recipe for mashed potatoes. I scaled it down to 3 potatoes but used 2 onions because I LOVE caramelized onions. I served this along side pork chops for an awesome dinner. Made for ZWT 3!
Evelyn these were delicious and different from the bland mashed potatoes of everyday. I made these for American Easter and the DH family loved them. they asked where I came up with this idea, of course I told them a GREEK friend gave me the recipe! Wonderful and will make again for Sunday dinners.