Caramelized Onion Mashed Potatoes

[quicklook-recipe prep_time=”10 min” cook_time=”25 min” serves=”6″ details=”” ] No holiday dinner is complete without mashed potatoes, a crowd favorite. Your

[quicklook-recipe prep_time=”10 min” cook_time=”25 min” serves=”6″ details=”” ]

No holiday dinner is complete without mashed potatoes, a crowd favorite. Your guests will love this modern update on a holiday classic.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 2 tablespoons olive oil
  • 3 large onions, thinly sliced
  • 2 tablespoons water
  • 2 tablespoons balsamic vinegar
  • Dash of salt

[/ingredients-left]
[ingredients-right]

  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into large chunks
  • 2/3 cup whole milk
  • 2 tablespoons butter
  • Salt and pepper to taste

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=””]

[step-item number=”1″ image_url=”” title=”” ]In large skillet, heat olive oil over medium-high heat.
[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Add onions and let stand for about 5 minutes. Cook for 15 minutes more, stirring until golden brown. Toss well.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add water and balsamic vinegar, stirring well. Continue cooking until completely reduced and deep golden brown. Remove from heat and cover until ready for use.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]While onions are cooking, place potatoes in large pot and cover with cold water with a dash of salt.
[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Bring to a boil over high heat. Reduce heat to medium and cook until fork tender, about 15 minutes.
[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Drain completely and return to pot. Mash potatoes and add milk, butter, and salt and pepper to taste.
[/step-item]

[step-item number=”7″ image_url=”” title=”” ]Stir in caramelized onions. Keep warm until ready to serve.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest