Caramelized Onion Mashed Potatoes

Growing up in a Filipino-American household, we ate a lot of rice. Roast Beef with stewed carrots, pan gravy and rice. Not mashed potatoes but rice. Skillet Pork Chops with creamy gravy and rice. The meat was from my Okie Father, the side from my Filipino Mother. While I do like rice, hands down I’m a potato gal.

I think we yearn for whatever is elsewhere. The rest of the America was having Roast Beef with Potatoes. That’s what I wanted – the potatoes. Have you ever driven down a country road and seen the cows or horses pressed against the fence, dining on weeds or tender shoots of spring grass on the other side? People are like that, too. I love rice, it reminds me of my childhood. I cannot imagine Asian food without rice or noodles. But roast a chicken, and I want potatoes. These mashed potatoes are some of my favorite, if for no other reason than because they are great without the gravy. There are times when gravy isn’t possible. A glazed ham doesn’t give you much to work with when creating gravy. Now a smoked ham with Red Eye Gravy, that’s a whole other ballgame.

I love these potatoes with things like Rib Eye Steaks or Veal Marcella. Hope you will, too.

Caramelized Onion Mashed Potatoes
2 large White Onions
3 tablespoons Olive Oil, divided
Kosher Salt as needed
2 1/2 lbs Yukon Gold Potatoes,
4 Garlic Cloves
White Pepper to taste

Peel and finely chop the onions; set aside.

In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.Keep warm.

Peel potatoes, cut into quarters and place in a saucepan with enough water to cover potatoes by 1 inch. Peel garlic, grate over the potatoes. Stir to blend. Bring pot to a boil, the add Kosher Salt to taste. Cover; reduce heat and summer until potatoes are tender, about 15 minutes or so.Place a colander in a large metal mixing bowl. Drain potatoes into the colander. Lift from the bowl, let drain completely. Reserve 1 cup of the cooking liquid, discard the rest.

Return potatoes speckled with garlic to pan. Add remaining 2 tablespoons olive oil; season with salt and white pepper. Mash until smooth, adding reserved liquid as needed. Stir in onions, taste and adjust seasonings as needed. Serve immediately.

These potatoes are delicious on their own or with pan-drippings from roasted meats.