Dairy-Free Mashed Potatoes with Caramelized Onions
These amazing mashed potatoes without dairy are made with caramelized onions for maximum flavor! The recipe is super easy, making it the perfect dish for any occasion!
In a small skillet, heat the oil over medium-low heat. Add onions and season lightly with salt. Cook the onions, stirring frequently, until caramelized but not burnt, 15-20 minutes.
In a medium saucepan, bring potatoes and enough water to cover by 1 inch to a boil; add ½ teaspoon of salt. Cover, reduce heat and simmer until tender, 15 to 20 minutes.
Drain the potatoes and return to the pan. Add the onions with all of the oil. Mash with a potato masher or hand mixer until desired consistency.
Season with freshly ground black pepper. Serve immediately.
Notes
Be sure to use cold water for boiling potatoes. They will gradually come up to temperature and cook evenly through.
Instead of a potato masher, you can use a hand mixer or a ricer to mash them to your desired consistency. Mix in the onions after mashing the potatoes if you're using a ricer.
Don't overmix them. I like just slightly smashing them. If you beat them with a hand mixer for too long, you can overwork the starches causing potatoes to have a gluey texture. This is true for the regular mashed tater recipe too.
If you like a more rustic texture, cook the potatoes with skin on. In that case, you should use Yukon gold kind as their skin is much thinner and better suited.
For even more flavor, sauté minced garlic clove with the onions.
If you don't like onion texture, strain them after cooking and only add the fragrant oil to the potatoes.
Best served immediately.
For the best results, read additional tips in the post above.
Nutrition information is approximate and meant as a guideline only.
Storage:Refrigerate leftovers in an airtight container for up to two days.