This recipe is taken from the 2002 Milk Calendar. Mouth-watering mashed potatoes taste even better with the added sweetness of roasted onions.
- Prep: 10 min - 15 min
- Cooking: 40 min - 45 min
- 1 large white onion thinly sliced
- 1 tbsp (15 mL) melted butter
- 2 tbsp (30 mL) cider vinegar or wine white vinegar
- 6 medium potatoes
- 1 1/2 cups (375 mL) warm Milk
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
Preheat oven to 425 °F (220 °C).
Line small rimmed baking sheet with foil or spray with nonstick cooking spray.
In bowl, toss onion with butter and vinegar until coated. Spread out onto baking sheet; roast in oven, stirring occasionally, until golden and soft, about 20 min.
Meanwhile, peel and quarter potatoes. In large saucepan, cover potatoes with cold water; bring to boil. Cook for about 20 min or until fork tender. Drain; return to low heat for 2 min do dry; shaking pan occasionally.
Set aside 1/3 of the roasted onions; chop remaining onions. Mash potatoes while gradually adding hot milk. Stir chopped onions, salt and pepper into potatoes. Serve potatoes sprinkled with the reserved onions.
Sweet onions are large onions with a mild flavour and include Spanish, Bermuda and Vidalia varieties. Regular cooking onions can also be used. Choose an oblong potato such as Russet, or a yellow-flesh potato such as Yukon Gold, for extra fluffiness.
For the Adventurous: Sprinkle hot mashed potatoes with cooked crumbled bacon as well as roasted onions.
Healthy Eating Tip: Portion pointer- One serving of mashed potatoes is equal to one serving from the Vegetables and Fruit food group.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 94 mg|
|Vitamin B12:||19 %|
|Vitamin B6:||28 %|