It's official. I'm a cliche'. (As if the fact that roses are my favorite flower, I'm obsessed with wedding planning, and just about everything else about me wasn't enough.) I just realized that I am actually going through a quarter-life crisis. And I'm 25. So....yeah.
Ok-sorry about unloading that all on you guys! Overall I'm super happy and content with life, sometimes the 'ole quarter life crisis fears like to just seep in. And then we need a little comfort food. And, as anyone who witness me eat over the holidays can tell you, potatoes pretty much always lift my spirits.
Especially when there are soft, slightly sweet, somewhat caramelized onions are thrown into the mix.
The onions-while technically they are still considered caramelized (I googled it!) they're like sauteed caramelized onions. So they cook in butter for a while-but not a super long time. Which...since I'm impatient...works out perfectly for me. AND you don't add any sugar which is good because I get enough sugar in my diet.
And they're freakin' delicious in rich, creamy, mashed potatoes. And then you shovel a bunch into your mouth. And we all are happy.
Adapted from Jessica in the Kitchen
Makes approx. 6 servings
- 3 lbs. potatoes (I used Russet but gold or red will also work)
- 1 small sweet or yellow onion (or 3/4 of a larger one), sliced and/or diced
- 6 tbsp.(or 3 oz.) butter
- 1 cup milk
- 1/2 cup chicken broth
- Salt, to taste
- Peel potatoes and cut into 1 inch chunks.
- Add potatoes to a large pot, sprinkle with salt, and just barely cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes fall apart when you pierce them with a fork. Drain.
- While the potatoes are cooking, heat 4 tbsp. butter in a pan over medium-high heat.
- Once the butter is hot add the onions and reduce to medium heat (to avoid burning). Swirl the onions so they're evenly coated in butter and cook for 15-20 minutes, stirring about every 5 minutes. (If the mixture starts to get dry add a little bit of water to keep it moist until you're finished cooking the onions.--I did not need to do this). Set cooked onions aside.
- Combine chicken broth, milk, and remaining butter in a measuring cup. Heat in a microwave on high heat for about 45 seconds-1 minute.
- Use a potato masher to mash up cooked and drained potatoes. Add the warmed up broth, milk, and butter and mash a bit--for smoother potatoes use a hand mixer to whip them up until smooth.
- Stir in caramelized onions. Let sit for optimal flavor before serving.
I am now craving these onion-y potatoes. Mmmm.