Mashed Potatoes with Caramelized Onions & Goat Cheese

I've been meaning to post a book review for the past couple of days but I've been putting it off for a couple of reasons. First, I keep finding really tasty recipes that I want to share with all of you and secondly I'm still struggling to get through the book that I'm supposed to review next. It's not that I don't like the book but it's more of a self-help book that feels like one of my old psychology texts (interesting but not a page turner). I will finish it in the next few days (it's due back at the library soon) so there will be more 'bookworm' to this blog soon instead of just the 'baking' aspect!

So, in order to flex my procrastinating muscle a bit I've decided to post a recipe I made today. Around here it was a cold and very wet day ... perfect for spending time in the kitchen. I made Monster Cookies (they were just OK so they didn't make the cut) and these oh so creamy, tangy and sweet taters. Oh yes, these were delish!

They took a bit more time but were well worth it and were divine with the Crispy Parmesan Breaded Tilapia I was also serving. These taters were so creamy and I loved the tanginess of the goat cheese paired with the sweetness of the caramelized onions (which were mixed into the potatoes as well as dolloped on top!!!). If you asked my three kids what they thought of these potatoes you'd get a very different review. They were sceptical from the get go when they saw caramelized onions mixed among their mashed potatoes (Brad and I kept the garnish onions for ourselves, we're not crazy!!). Like I've said before my kids are firmly in the 'different foods shall not touch' camp whereas I like to walk on the wild side and mix it up (literally).

Each of my offspring did try the potatoes each with varying degrees of dislike. Everything from upturned nose to desperately trying not to touch the dreaded onion amongst the potatoes to grabbing their milk quickly to wash the wee bit of spud down. It's moments like this when I'm surrounded by all this loving support that gives me the energy and drive to do what I do.

Seriously, I remember being a kid (waaaay back) and not being thrilled with what my mom had slaved away in the kitchen making. Let me just say that Picky Eater Karma sucks!! I've already asked my Mom to call off the karma police more than once. "I'm sorry I complained over and over again about eating brussel sprouts and liver when I was a kid! Call of the food karma, puleeeze!!!".

Weeellll, I'm still hoping their tastebuds will come around in the very near future when they'll be begging me to make my goat cheese mashed potatoes instead of begging me to make Kraft Dinner for supper. A girl can dream, can't she? ;)

Mashed Potatoes with Caramelized Onions and Goat Cheese

Inspired By: food52.com

Yield: 4-6 servings

4 tbsp unsalted butter, divided
1 tbsp olive oil (I used grapeseed oil)
1.5lbs yellow onions (approximately 2 large onions), thinly sliced
1/4 tsp Kosher salt
1/4 tsp white sugar
3 lbs Russet potatoes, peeled and cut into 1-inch cubes
4 garlic cloves, minced
1 bay leaf
1.5 cups half and half creamer
3 ounces goat cheese
black pepper and salt -- to taste

Make caramelized onions --- In a large skillet, heat 2 tbsp of butter and olive oil over medium heat. Add the sliced onions and stir to coat the onions in the butter and oil. Add 1/4 tsp salt and the white sugar, stirring frequently until onions are golden brown and caramelized -- approximately 30 minutes. If the onions become too dried out add a little bit of water to the onions and deglaze the pan (ie. scrape up all the brown bits from the bottom of the pan -- it's flavour, not gross!!). Set onions aside.

Meanwhile, place potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender -- approximately 30 minutes. While potatoes are cooking, in a medium saucepan heat the remaining 2 tbsp butter, garlic, bay leaf and half and half creamer. Do not allow the creamer mixture to boil.

Drain potatoes and mash. Remove bay leaf from creamer mixture. Gently add some of the creamer mixture to the mashed potatoes a little at a time and mix well. You may not need to use all of the creamer mixture.

Set aside some of the caramelized onions for garnish. Stir the remaining onions into the mashed potatoes. Gently mix the goat cheese into the potatoes and combine well. Season with salt and black pepper to taste. Garnish with reserved caramelized onions. Serve hot.

Note: I halved this recipe since it was just Brad and I (and the kids) and we still had one full helping leftover. This recipe stated that these potatoes are wonderful reheated as well. I'll find that out tomorrow (if I can beat Brad to the leftovers!! He loved these as much as I did!).