You can respond to cries of "It's not Thanksgiving without mashed spuds!" by taking this classic to the next level: Think garlic-infused olive oil and sweet caramelized onions.

David Bonom
Recipe by Cooking Light November 2014

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Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onions; cook 16 minutes or until golden, stirring occasionally. Remove pan from heat.

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  • Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil. Reduce heat, and simmer 14 minutes or until potatoes are tender. Drain. Return potatoes to pan; mash to desired consistency.

  • Combine remaining 4 tablespoons oil and garlic in a small skillet; heat over medium-low heat 5 minutes or until garlic is lightly golden. Remove pan from heat; cool 3 minutes. Mash garlic into a paste with the back of a fork. Stir onion mixture, garlic mixture, milk, salt, and pepper into potato mixture. Return pan to medium heat; cook 3 minutes or until thoroughly heated.

Nutrition Facts

216 calories; fat 9.2g; saturated fat 1.6g; mono fat 6.3g; poly fat 1g; protein 4g; carbohydrates 30g; fiber 2g; cholesterol 2mg; iron 1mg; sodium 203mg; calcium 65mg.