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Deluxe Mashed Potatos




Source of Recipe


Karen Tressler


Recipe Introduction


Origins Unknown


List of Ingredients




1 large sweet onion
olive oil
1 potato per person
1 sweet potato or yam or some carrots
Chicken broth
Hemp milk or milk of choice
Margarine or more olive oil
Salt and pepper

Recipe



Finely chop 1 large sweet onion.
Saute onion in olive oil, carmelizing.
To carmelize onion, place in olive oil on medium low heat. Do not stir until it begins turning the slightest bit brown, then stir occasionally until entire onion is light brown. It will smell heavenly and taste even sweeter without the bite of raw onion. Set aside.

Wash potatos, 1 medium per person.
Peel (or not) as you wish.
Cut into similiar sized chunks, cover with chicken broth, salt liberally with sea salt or real salt.
Peel sweet potato, yam, carrot or all three...depending on your whim. Rutabegas and parsnips also work.
Cook potatos and when they are about a third done, add the other vegetables. (Sweetpotatos, yams, and carrots take less time to cook than potatos so time it so they will all be done at once.

Drain potatos, reserving chicken broth and return potatos & other veggies to the pot. Set broth aside for use in soups.
Add either olive oil or margarine of your choice to potatos in the pot. Amount determined by how many potatos and how much you want in the end product.
Add carmelized onion.
Add milk of choice (original hemp milk is nice and creamy). Mash, adding more milk as needed until the potatos are as smooth as you like (some of my kids like them lumpy, others get picky about lumps). Salt and pepper to taste.

This makes a very flavorful potato and the kids don't realize there are sweet potatos/yams/carrots in them because I just tell them the sweet onion makes the potatos turn color. They all like carmelized onion. Note of caution: If you add too many of the other veggies, the potatos will taste different and they will figure it out if you have picky eaters. If you're trying to sneak something in, go lightly.

You can also add garlic, pseudo sour cream, parsley.....use your imagination. Good with or without gravy. Also, if you carmelize another onion, it makes a great topping with a little broth, kind of like gravy when serving. Looks fancy and people love it. I usually do the second onion separately because I want a little bigger pieces. I like the carmelized onion that is in the potatos to blend in so I chop it small.

These freeze very well. I use this as a topper to shepard's pie and freeze it. I also freeze it just as mashed potatos so all I have to do is thaw it out and heat it up and I have instant comfort food if the kids stop by and aren't feeling well. I love that I get extra nutrition in them and they don't realize it.

Cauliflour works also but it does tend to add water to the mashed potatos when you thaw where the root veggies seem to work better for me.

I have not tried coconut milk. I wonder.....with more sweet potatos/yams, should be good I would think. Also, maybe a wee touch of nutmeg? Hummmm.....