Onion Mashed Potatoes

Brayden is ninety-seven weeks old. The cookbook editing-pass is at the two-thirds mark. The Saturday family-dinner at the apartment with Mama and Aunt Linda was the small mid-summer-Saturday gathering.

The onion mashed potatoes are a small upgrade to the standard mashed-potato-side — a deep-caramelized-onion-base folded into the mashed potatoes at the end. The caramelized onions add a sweet-savory depth that elevates the dish from basic side to something worthy of the centerpiece-protein.

The technique question is the onion-caramelization. Onions take time to caramelize properly — about forty-five minutes over low heat in butter, with frequent stirring, until they have collapsed and turned a deep golden-brown. The shortcuts (high heat, frequent stirring, added sugar) produce a different result — sweet-and-charred rather than slow-deep-and-caramelized. The forty-five-minute slow-cook is the difference.

Saturday I made the onion-mashed-potatoes as the side for a roasted-chicken. Mama and Aunt Linda were here for the small dinner. Mama had two helpings. Aunt Linda had one. Dustin had two. Brayden had a small portion of plain mashed potato (no onion).

Aunt Linda’s small twice-weekly Tulsa-visits continue. She arrives at two PM. She stays for two hours. She holds Brayden (and later helps with both kids). She drinks the small cup of coffee I keep ready. We talk through the small week’s family-news. The small visits are the small social-thread that connects the Tulsa-apartment-life to the small Sapulpa-extended-family.

Brayden’s small developmental milestones have been arriving on the small typical-schedule. The pediatrician has been pleased at the small monthly check-ins. The small baby-and-now-toddler life continues to be the small foreground of the small family-of-three rhythm.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6

Ingredients

3 lbs russet potatoes, peeled and cut into 1-inch chunks
1 medium yellow onion, finely diced
3 tablespoons unsalted butter, divided
3/4 cup whole milk, warmed
1/4 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt, plus more for boiling water
1/2 teaspoon black pepper
2 tablespoons fresh chives or green onions, chopped (optional, for garnish)

Instructions

Boil the potatoes. Place potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 18—22 minutes, until potatoes are fork-tender all the way through. Drain well and return to the warm pot.
Caramelize the onion. While potatoes cook, melt 1 tablespoon butter in a skillet over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 15—18 minutes until onions are soft, golden, and fragrant. Remove from heat and set aside.
Mash the potatoes. Add the remaining 2 tablespoons of butter to the drained potatoes. Mash with a potato masher or hand mixer until butter is melted and potatoes begin to break down.
Incorporate the dairy. Pour in the warmed milk and add the sour cream. Continue mashing or mixing until potatoes are smooth and creamy. Adjust milk quantity as needed for your preferred consistency — some like them stiff, some like them loose.
Fold in the onions. Stir in the caramelized onions, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.
Serve warm. Transfer to a serving bowl and top with chives or green onions if desired. Serve immediately alongside chicken fried steak, pot roast, or any meal that needs a little grounding.

Nutrition (per serving)

Onion Mashed Potatoes