Friday, October 3, 2014

Mashed Potatoes with Caramelized onion and apple

This new recipe was pulled out of Septembers "Style at Home" Canada Magazine.

I served this dish along side my Roast Stuffed Pork Tenderloin. It was the perfect addition for our Sunday Night Roast meal!

While it was delicious, I do have a few changes I think I would recommend, rather than making it exactly as the recipe suggests.

I'll put the recipe as is, if you want to follow, then include some asterisks with modifications I would make next time (should you choose to take my advice... and you should... I'm pretty smart)

Mashed Potatoes with Caramelized Onion and Apple


  • 2lbs sweet vidalia onions *
  • 2 tbsp virgin olive oil
  • 3 cloves garlic, beeled and sliced
  • 1 tsp granulated sugar
  • 3 lbs Yukon Gold Potato (standard rule, 1 potato per person)
  • 2 Granny Smith Apples **
  • 2 tsp salt
  • 1/2 cup whole milk***
  • 1/4 cup 35% cream***
  • 2 tbsp thyme
  • 1/4 cup unsalted butter, softened
  • sea salt and freshly ground pepper to taste
* I used 1 large Spanish onion
** I would recommend 3-4 apples, if you really want to taste the apple
*** I opted to use 1% milk to my preference of "milk required" for mashed potatoes (closer to 1/4 cup) rather than the cream/whole milk combo.. I also used margarine instead of butter!


1) Peel your potatoes and apples and cut into 2" chuncks. 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 30-40 minutes. Drain the potatoes and apples in a colander; let sit in pot, covered, until almost ready to serve.*

2) While your potatoes are boiling, caramelize your onions. Remove the outer skins and slice into 1/2" thick slices. Heat the olive oil in a large 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 35-40 minutes, stirring occasionally to scrape up the browned bits from the bottom of the pan and incorporate back into the onions. Watch carefully to void burning - When the onions are a rich golden caramel colour, remove from heat and reserve**

3) When just about ready to serve (if you mash them too early, your potatoes will get starchy!) mash your potatoes and apples, adding the milk, cream and butter to proper consistency. Stir the onions into the potatoes along with the thyme. Season with salt and pepper; serve.

*I would recommend NOT boiling your apples. Instead pan fry them until soft. I lost most of the apple flavour in boiling and couldn't taste them at all in my meal.

** As you can probably tell from the pictures, I didn't brown my onions enough. They were delicious, but not visually appealing. If you're serving this up fancy for an event, keep some in reserve to put on top as well.

These were really really great mashed potatoes. It's a nice way to change up an old favourite when gravy isn't an option, or when you're just looking for something a little different! 

Thanks to Style at Home Canada for recommending this fabulous side dish!