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Category: Potatoes
Prep Time: Cook Time: Total Time:
6-8 large baking potatoes peeled and quartered
Salt
3/4-1 cup whipping cream, half-and-half or milk
1/4 cup butter
6-8 clove garlic, peeled and smashed with the side of a knife
Salt and pepper, to taste
1 tbsp chives, finely chopped
Onions
1 medium white onion, coarsely chopped
2-4 tbsp butter
1 tbsp balsamic vinegar and brown sugar
Place potatoes in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat for 15-20 minutes or until potatoes are tender. While potatoes are cooking, place cream and garlic in a small saucepan. Bring to a simmer; reduce heat to low; simmer uncovered for about 25 minutes or until cloves are very tender and cream has reduced and thickened.
Add butter; stir until melted. Strain and discard garlic. When potatoes are done, drain and return to the pot; toss over medium heat for a few seconds until excess liquid evaporates and potatoes start to fill the bottom of the pot. Mash potatoes; add cream mixture and caramelized onions and chives.
For the onions, heat butter in a sauté pan; add onions and cook until translucent. Add vinegar and brown sugar and cook, stirring occasionally, for about 15 minutes or until onions are a rich brown and color and fragrant. Serves 6
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GARLIC SMASHED POTATOES WITH CARAMELIZED ONIONS
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Category: Potatoes
Prep Time: Cook Time: Total Time:
6-8 large baking potatoes peeled and quartered
Salt
3/4-1 cup whipping cream, half-and-half or milk
1/4 cup butter
6-8 clove garlic, peeled and smashed with the side of a knife
Salt and pepper, to taste
1 tbsp chives, finely chopped
Onions
1 medium white onion, coarsely chopped
2-4 tbsp butter
1 tbsp balsamic vinegar and brown sugar
Place potatoes in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat for 15-20 minutes or until potatoes are tender. While potatoes are cooking, place cream and garlic in a small saucepan. Bring to a simmer; reduce heat to low; simmer uncovered for about 25 minutes or until cloves are very tender and cream has reduced and thickened.
Add butter; stir until melted. Strain and discard garlic. When potatoes are done, drain and return to the pot; toss over medium heat for a few seconds until excess liquid evaporates and potatoes start to fill the bottom of the pot. Mash potatoes; add cream mixture and caramelized onions and chives.
For the onions, heat butter in a sauté pan; add onions and cook until translucent. Add vinegar and brown sugar and cook, stirring occasionally, for about 15 minutes or until onions are a rich brown and color and fragrant. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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