Nothing says savory home cooking like the aroma of onions cooking on the stove. I love caramelized onions on everything! In chopped liver, in omelets, on chicken and, of course, in mashed potatoes. You stock up on sacks of potatoes and onions for Pesach anyway, so why not make the most of them?
- Cook Time
- Prep Time
- 2 pound Yukon gold potatoes, cut into 1/2-inch dice
- 5 tablespoon olive oil, divided
- 2 medium onions, diced
- 1 teaspoon plus 1/4 teaspon kosher salt
- 1/4 cup vegetable broth
- 1/4 teaspoon garlic powder
1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.
2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.
3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.
4. Serve immediately or cover to keep warm.