Caramelized Onion & Garlic Mashed Potatoes | 'Come On In' Ep. 3

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Leave the skin on the potatoes and slice them circumferentially.

Boil the potatoes with the skin on until fork-tender.

Strain the boiled potatoes and let them cool before peeling off the skin.

Wrap garlic in tin foil with a tiny bit of olive oil and roast in the oven at 400°F for 40-45 minutes.

Slice the onions for caramelizing.

In the same pot used for boiling potatoes, add a tiny bit of butter and the sliced onions to caramelize for about 25 minutes.

Once the roasted garlic is ready, mush it out of the skin and add it to the cooled potatoes.

Peel the skin off the potatoes, optionally leaving some skin on for texture.

Mash the potatoes with a masher, avoiding a blender to prevent a gluey texture.

Add 2 teaspoons of butter and 1/3 cup of heavy cream to the mashed potatoes.

Mix in all the roasted garlic cloves, salt, and black pepper to taste.

Taste the mashed potatoes and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens