Roasted Garlic and Caramelized Onion Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic, whole bulbs
  • 8 Potatoes, medium
  • 2 Yellow onions, large

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 12 tsp Olive oil

• Dairy

  • 1/2 cup Butter, very soft
  • 1/3 cup Heavy cream
  • 1/3 cup Parmesan cheese, grated
  • 1/2 cup Sour cream

Found on bakerbynature.com

Description

Ingredients

• 2 whole garlic bulbs
• 3 teaspoons plus 3 tablespoons olive oil, divided
• 2 large yellow onions, thinly sliced
• 8 medium potatoes, peeled and quartered
• 1/2 cup butter, very soft
• 1/2 cup sour cream
• 1/3 cup grated Parmesan cheese
• 1/3 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Preheat oven to 400 degrees (F). Remove excess papery skins from garlic bulbs and carefully slice off the top of the bulbs; place in a small oven-safe baking dish, drizzle with 3 teaspoons of olive oil. and wrap the bowl in heavy-duty foil. Bake for 40 minutes, or until the inner garlic cloves have softened. Set aside to cool.
• Meanwhile, in a large skillet over medium-low heat, saute the onions in remaining 3 tablespoons of olive oil, stirring occasionally, for 25-30 minutes, or until golden brown. Transfer to a food processor or strong blender, cover, and process until blended; set aside.
• Place potatoes in a large stockpot and cover with water; bring to a boil over high heat. Once at a rapid boil, reduce heat to medium-low, cover, and cook for 15 minutes, or until tender enough to pierce with a fork. Drain the potatoes well. Place potatoes in a large bowl; add in the roasted garlic cloves, butter, sour cream, cheese, heavy cream, salt, pepper and onion mix. Using a handheld electric mixer on low-speed, beat potatoes until light and fluffy. Taste and adjust salt and pepper as needed. Serve warm.

Nutrition