Image: Maya Visnyei
Recipe & Styling: Claire Stubbs
Styling: Ann Marie Favot
Give your mashed potatoes a richer, sweeter flavour with caramelized onions and a tart green apple kick.
- 2 lbs sweet vidalia onions
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, peeled and sliced
- 1 tsp granulated sugar
- 3 lbs Yukon Gold potatoes (6 or 7)
- 2 Granny Smith apples
- 2 tsp sea salt
- 1/2 cup whole milk
- 1/4 cup 35% cream
- 2 tbsp freshly chopped thyme
- 1/4 cup unsalted butter, softened
- Sea salt and freshly ground black pepper to taste
1 To caramelize the onions, remove the outer skins and slice into ⅛"-thick slices. Heat the olive oil in a large saute pan over medium heat and add the garlic and sliced onions. Cook for 5 minutes, stirring frequently, until the onions have reduced in volume; add the sugar. Continue to cook gently for 35 to 40 minutes, stirring occasionally to scrape up the browned bits from the bottom of the sauté pan and incorporate them back into the onions. Watch carefully to avoid burning – when the onions are a rich
golden caramel colour, remove from the heat and reserve.
2 Meanwhile, peel the potatoes and apples and cut into 2" chunks, discarding the apple cores. Place in a large pot with the salt and cover with cold water. Bring to a boil over high heat; simmer gently until the
potatoes and apples are fork-tender, about 30 to 40 minutes. Drain the potatoes and apples in a colander; allow to steam dry for 1 to 2 minutes. Put through a ricer until smooth or return to the hot dry pot and mash with a potato masher.
3 Heat the milk, cream and thyme in a small saucepan over medium heat. Allow to steep for 5 minutes and then stir into the potatoes along with the butter and reserved onions. Season to taste with salt and pepper; serve
Prep and cook time: 1 hour.
Serves 6 to 8.