Most would probably argue that mashed potatoes is not a revolutionary recipe and most would be correct, but you haven’t tried these. This recipe originated because I was trying to get my little brother to try different foods and he was a picky eater. He liked onions, but they couldn’t be raw and he didn’t like spice at all. So that the whole family could eat the same meals I kept trying to adjust flavors here and there and one day I just ended up adding some leftover caramelized onions into my mash. He tried it and really liked it and when I told him there were loads of onions he freaked out because he didn’t think I was telling the truth. Cooking many different foods in different ways give you loads of different flavor profiles to enjoy.
Mashed potatoes are one of the easiest things to make, but this recipe will make sure you only eat them this way. The nice sweetness from the onions and the scent of rosemary is a combination that will keep you coming back for more. Using the russet potatoes is what makes this dish amazing because they absorb all of the cream and butter the best.
- In a large dutch oven bring 4qt of water to a boil. Once the water comes to a boil add 1 tbsp of kosher salt and 1 sprig of rosemary to the water.
- Peel the potatoes and cut in half, then add to the boiling water. Cook until the potatoes are tender but not too soft.
- Heat 2 oz of butter in a skillet and keep heat on medium. Slice onion thin and add to the pan to caramelize.
- In a small sauce pot heat up heavy cream to a simmer. Add 1 sprig of rosemary to the heavy cream to steep and flavor the cream. Grate garlic and add to the cream. Whisk in 6 oz of butter, paprika, black pepper, and 1 tbsp of kosher salt.
- Put potatoes into the bowl of your stand mixer, and using the paddle attachment turn on low to break up potatoes. Add in the onions, remove the rosemary sprig from the heavy cream and add in as well. Mix and adjust salt and pepper to taste, serve while hot.
