A delicious mashed potato recipe featuring creamy, roasted garlic and slowly caramelized onions, plus butter and optional Gruyere cheese. This dish is described as 'a damn dream' and is perfect for Thanksgiving or any meal.
Preheat oven to 350 degrees. Cut the heads of garlic in half longways and drizzle with olive oil. Wrap it in tin foil and roast in the oven for 45 minutes to one hour. Once finished, squeeze the creamy part of the cloves into a small bowl.
Heat a skillet over low heat with 2 tbsp of olive oil. Add in your sliced onions and cook, stirring occasionally, for about 45 minutes or until the onions caramelized and turn a golden brown.
While the garlic and onions cook, peel your potatoes. Place in a large pot and fill with cold water. Add 1 tsp salt and bring to a boil. Let the potatoes cook until they are soft and can easily be pierced with a fork (30-45 minutes). Drain the water and using either a potato masher or fork, mash the potatoes in the pot.
Add the cooked onions (should be about 1/2-3/4 of a cup once cooked), roasted garlic, butter, milk, 2 tsp salt and 1 tsp black pepper. Stir in cheese and combine. Add more salt & pepper to taste.
