Vegan Caramelized Onion Mashed Potatoes
Recipe and photo by Megan of Short Girl Tall Order!
Thanks to the wonderfulness that is vegan butter, making homemade mashed potatoes that are vegan and creamy is super easy!
6-7 medium peeled potatoes* (a mix of 75% russet and 25% yukon potatoes works best
6-8 Tbsp vegan butter (make sure the butter is melted or room temperature before adding)
2 Tbsp coconut milk* (optional, but leads to a much creamier mashed potatoes)
1/2 tsp garlic powder
Salt and pepper, to taste
Fresh thyme* (optional)
1 large thinly sliced yellow onion*
2 Tbsp vegan butter or oil
Salt and pepper, to taste
*Ingredient available to add to your Imperfect box
Before starting, peel your potatoes and cut into large but equal sized pieces. Slice your onions into thin long slices and set aside.
Add the peeled potatoes to a strainer and rinse to remove some of the starch. Then, add the potatoes to a large pot and fill the pot with cold water until the potatoes are just covered by about 1/2" of water. Add a generous amount of salt to the water until the water tastes salty.
Bring the pot of potatoes to a boil and cook for 15-20 minutes until you can pierce the potatoes with a fork/knife and they are the same consistency all the way through. You don't want to overcook your potatoes or the mashed potatoes will be too watery, so I recommend checking at the 12 minute mark to be safe.
While the potatoes are cooking, you will caramelize your onions. Add 2 Tbsp of vegan butter/oil to a frying pan and turn on the burner. Once the butter is bubbling and melted, add in the onion slices. Pan fry at medium heat until onions are browned; about 15-20 minutes. Stir frequently so that the onions do not burn. Once the onions are done, season with salt and pepper to your liking and set aside.
As soon as the potatoes are cooked, strain and add back to the pot. Use a potato masher to roughly mash the potatoes while still hot.
Once the potatoes are somewhat mashed, add in 6-8 Tbsp of room temperature/melted butter to the pot and continue mashing until the potatoes are mostly smooth with some chunks. How large your potatoes are and how buttery you like your mashed potatoes will determine how much butter you use, so feel free to add in less or more to your liking! If you like your potatoes a little creamier, add in 1-2 Tbsp of coconut milk at this time as well. Season with the garlic powder, fresh thyme, and additional salt & pepper until your desired flavor is reached. As a final step, gently fold in the caramelized onions.
Top with additional fresh thyme or a homemade gravy and serve warm. Enjoy!
Best enjoyed on the day the potatoes are cooked. If you are making an hour or two ahead of eating make sure to keep warm and covered so the potatoes don't dry out.