Caramelized Onion Mashed Potatoes
From Cooking Light
After 4 months of food blogging, we’ve become very familiar with the question “is it blog-worthy?” It’s always sad to admit it, but some of the stuff we make just doesn’t cut it. It may be a decent dinner, but it’s not something we’d recommend to a friend, so into the recipe dumpster it goes. It’s fairly common, actually. What is not fairly common is a night where the actual meal goes straight to the dumpster. If taking a nice picture of recipe that never gets posted is sad, tossing an uneaten meal is down right depressing. But alas, we were plagued with such a situation last week.
As you may recall, we cooked up a massive quantity of pulled pork for our Labor Day BBQ. Despite making nearly 6 pounds of pulled pork, our first CostCo experience left us with 4 extra pounds which we froze and vowed to find a later use for. I saw a recipe for an apple cider pork pot roast and thought we’d found the perfect cold-weather use for that puppy. Being the smart lady that I am, I moved the meat from the freezer to the fridge a WHOLE DAY before I needed it! Fail. In case you didn’t know (yeah, you probably knew) 4 pounds of frozen solid meat takes more than a day to thaw in the fridge. And with that error, our window of opportunity was gone. John started traveling more for work, and before we knew it the meat had been in the fridge for 2 weeks. In a last ditch effort on a Sunday night when we weren’t even that hungry we decided to make the pot roast happen. In hindsight, I’m not sure the meat smelled quite right, but we went with it. In 2 hours time we had a lovely grey-brown mass that smelled putrid when we cut into it. Double fail.
The silver lining? We made these trusty mashed potatoes as a side dish. And no one in their right mind scoffs at curling up with a big bowl of mashed potatoes for dinner.
- 2 tsp olive oil
- 1 1/2 cups onion, diced
- 1 1/2 lb baking potatoes, peeled and chopped
- 1/2 cup buttermilk
- 2 Tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- Heat olive oil in a large skillet over medium-high heat.
- Add onion, saute 15 minutes or until golden.
- Place potatoes in a medium sauce pan and cover with water.
- Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes, or until tender. Drain and return to pot.
- Add buttermilk, butter, salt and pepper to potatoes and mash together.
- Stir in onions.