Ingredients
Units
Scale
- 1 lb Yukon Gold potatoes, cut in quarters
- 4 Tbs olive oil
- 2 red onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 Tbs dry Rosemary
- 1/2 Tbs dry Thyme
- salt to taste
Instructions
- Bring a large pot of salted water to a boil (about 6 Cups water and 3 Tbs Kosher Salt). Add the potatoes once the water boils. Boil about 10-12 minutes until fork tender. Reserve 1 cup of potato water. Drain potatoes and place in a large mixing boil. Add 1/2 Cup of the potato water, With a hand mixer start mixing the potatoes until creamy and smooth (I like to leave a little chunky). Add more potato water and salt if needed to achieve desired consistency. When done, Cover and set aside.
- Heat a large skillet to medium heat. Add olive oil. Add onions, garlic and herbs. Stir and cook for about 20-25 minutes. First the onions will cook and turn soft. Keep cooking until the are dark brown and all the natural sugars come out and create flavorful taste. Because most of the natural onion water has cooked off at this point, there might be some spots where the pot could start to burn. If this happens, stir in a splash of water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb. Salt to taste. Do not add salt until the end of cooking.
- Serve the potatoes HOT and add the herby onions over the mashed potatoes!
Notes
Onions are great over burgers and sandwiches as well!
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Savory
- Method: Italian
- Cuisine: Italian