In these delicious onion mashed potatoes, caramelized fried onions and chicken broth replace the butter and milk, resulting in savory, boldly flavored mashed potatoes.
Personally, I prefer traditional mashed potatoes. But my husband says these are better, so you be the judge!
- 2 medium (10 oz each) russet potatoes
- 2 teaspoons kosher salt
- 1 large onion
- 1 tablespoon olive oil
- ¾ cup chicken broth
- ¼ teaspoon freshly ground black pepper
- Wash, peel and quarter the potatoes. Place in a medium saucepan and add 1 teaspoon kosher salt and enough cold water to cover the potatoes. Bring to a boil, then lower heat to medium. Cook the potatoes, covered, until just tender, about 20 minutes.
- Meanwhile, dice the onion. Heat the olive oil in a medium skillet over medium-high heat, about 2 minutes. Add the diced onion and 1 teaspoon kosher salt. Cook the onion, stirring often, until golden brown, about 10 minutes. If you’re patient, an even tastier method is to slowly caramelize the onions, cooking them for 20-30 minutes over medium heat.
- Microwave the chicken broth to warm it up.
- When potatoes are tender, drain them into a colander, then return them to the hot saucepan. Coarsely mash with a potato masher, not working them too much or they’ll become pasty. Add as much hot chicken broth as needed to moisten the potatoes and turn them into a smooth puree, up to ¾ cup.
- Add the fried onions, season with black pepper, and taste to see if you need more salt. Serve immediately.