Mashed potatoes are probably my favorite food on earth. My mom makes the best (obviously) but I’m not too shabby myself – and I’m always looking for ways to make the world’s most comforting side dish even better.
I came across this beer-enhanced recipe and I just had to post about it. I will disclose that I haven’t personally made these yet – but I’m confident in sharing because there’s no possible way this dish could be anything but delicious. In fact, the only thing I’m uncomfortable with is the fact that I didn’t think of doing this myself (years ago.)
Roasted garlic mashed potatoes with beer braised caramelized onions topped with cheddar cheese (serves 4-6)
12 Russet potatoes
2 large Spanish onions
2 bottles of your favorite beer (I’m going to use a Belgian)
2 c of shredded cheddar
4 tbsp butter
1½ c of milk
2 tbsp canola oil
3 heads of garlic
2 tsp olive oil
Salt and pepper to taste
1. Cut the heads of garlic about very close to the top, exposing the cloves.
2. Create a pouch of tinfoil and put the garlic heads in the pouch. Add a drizzle of olive oil, and a pinch of salt and pepper to the garlic.
3. Place the pouch in a 375°F oven for 45 min (or until garlic becomes soft).
4. Thinly slice the onions and place them in a sauté pan with olive oil on medium heat.
5. Add half of a bottle of beer to the onions and cook them until the liquid evaporates, then add the other half.
6. While the onions are cooking, cut the potatoes in pieces and place them in a large pot of boiling water.
7. Strain the potatoes when they become soft.
8. Pour the hot potatoes back in the pot and mash them.
9. Squeeze the garlic from the heads, and add the butter, milk, salt, and pepper to the potatoes and put it all into a casserole dish.
10. Pour the caramelized onions on top of the mashed potatoes. Spread them out evenly.
11. Add the shredded cheddar cheese on top, and place the potatoes in the oven until the cheese has melted.
12. Serve and enjoy with the other bottle of beer.