|Title:||Caramelized Onion Mashed Potatoes|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
3 T unsalted margarine
3 T olive oil
2 1/4 lb. onions (about 4 large)- chopped
1/2 t sugar substitute
1/2 t sea salt
1/4 t pepper
4 lb. russet potatoes (3 to 4 large)- peeled and cubed
3 t sea salt- divided
2/3 c milk (soy, rice or almond)
2 T unsalted margarine
1/4 t pepper
|Directions:||1. Heat 3 T margarine and oil in large skillet over medium heat until margarine is melted. Add onions; stir to coat with margarine mixture. Cover and cook 10 minutes or until onions have wilted, stirring occasionally.
2. Remove cover; increase heat to medium-high. Sprinkle with sugar substitute; stir to combine. Cook 25 to 30 minutes or until onions are deep golden brown, stirring frequently. If necessary, reduce heat to medium to keep onions from sticking. Stir in 1/2 t salt and 1/4 t pepper. [Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen.]
3. Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch. Add 2 t of the salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with fork. Drain. Return to saucepan; cover to keep warm.
4. Meanwhile, microwave milk and 2 T margarine in small microwave-safe cup 30 to 60 seconds or until margarine is melted and milk is hot.
5. Reheat caramelized onions over medium heat until hot. Press potatoes through potato ricer into medium bowl or mash with potato masher. Stir in milk mixture until potatoes are creamy. Stir in caramelized onions, remaining 1 t salt and 1/4 t pepper.