These Caramelized Onion & Garlic Mashed Potatoes are a rich and flavorful twist on the classic side dish. Perfectly creamy, with sweet caramelized onions and roasted garlic, they’re sure to elevate any meal from everyday to extraordinary! Catch the full recipe and more on Episode 3 of Come On In, every Tuesday across all my socials!! xx
The recipe:
Preheat the oven to 400°F. Wash the potatoes and slice a small slit around the center (skin on).
Place them in a pot, cover with water, and bring to a boil. Cook for 1 hour or until fork-tender.
While the potatoes cook, prep the garlic. Slice off the top of each garlic head to expose the cloves.
Place garlic heads on a piece of aluminum foil, drizzle with olive oil, and wrap tightly.
Roast in the oven at 400°F for 20 minutes or until soft and golden.
In the same pot used to boil the potatoes (once emptied), heat 1 tablespoon butter over low to medium heat.
Add the sliced onion with a pinch of salt and cook, stirring occasionally, for about 20-25 minutes until deeply golden and caramelized.
Peel the cooked potatoes (the skin should slide off easily). Add them to the pot with the caramelized onions. Squeeze the roasted garlic cloves directly into the pot.
Mash the potatoes, onions, and garlic together using a potato masher or fork.
Add 2 tablespoons butter, 1/2 cup half-and-half cream, and season generously with salt and pepper.
Stir to combine, adding a splash of water or stock if needed for a creamier consistency.
Transfer to a serving dish. Feel free to optionally top with extra butter, chives, or parsley for garnish!
Caramelized Onion & Garlic Mashed Potatoes
Ingredients
- 1 large sweet yellow onion thinly sliced
- 2 garlic heads
- 4 large russet potatoes
- 3 tablespoons butter divided
- 1/2 cup half-and-half cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Water or stock to adjust consistency
- Optional garnish: Extra butter chopped chives, or parsley
Instructions
- Preheat the oven to 400°F.
- Wash the potatoes and slice a small slit around the center (skin on).
- Place them in a pot, cover with water, and bring to a boil. Cook for 1 hour or until fork-tender.
- While the potatoes cook, prep the garlic. Slice off the top of each garlic head to expose the cloves.
- Place garlic heads on a piece of aluminum foil, drizzle with olive oil, and wrap tightly.
- Roast in the oven at 400°F for 20 minutes or until soft and golden.
- In the same pot used to boil the potatoes (once emptied), heat 1 tablespoon butter over low to medium heat.
- Add the sliced onion with a pinch of salt and cook, stirring occasionally, for about 20-25 minutes until deeply golden and caramelized.
- Peel the cooked potatoes (the skin should slide off easily). Add them to the pot with the caramelized onions.
- Squeeze the roasted garlic cloves directly into the pot.
- Mash the potatoes, onions, and garlic together using a potato masher or fork.
- Add 2 tablespoons butter, 1/2 cup half-and-half cream, and season generously with salt and pepper.
- Stir to combine, adding a splash of water or stock if needed for a creamier consistency.
- Transfer to a serving dish. Feel free to optionally top with extra butter, chives, or parsley for garnish!
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