Caramelized Onion and Roasted Garlic Buttermilk Mashed Potatoes with Parmesan are the picture perfect example of just how powerfully marvelous mashed potatoes can be!
– yukon gold – avocado oil – yellow onions – garlic – buttermilk – parmesan cheese – butter – sea salt
Add the avocado oil to a large non-stick skillet and heat to medium-high. Add the chopped onions and sprinkle liberally with sea salt.
Remove the cover from the skillet and reduce the heat to medium or medium-low. Continue cooking, stirring occasionally, until the onions are brown and caramelized, about 50 to 60 minutes total.
Cut the top off of the bulb of garlic and place it on a sheet of foil. Drizzle with avocado oil then wrap the bulb in the foil so that it’s fully covered. Roast at 400° F for 35 to 45 minutes, or until the garlic cloves are deeply golden-brown.
Bring a pot of water to a boil on the stove top. Peel and chop the potatoes into 3-inch chunks and transfer to the boiling water. Cook at a continuous boil until the potatoes are very soft when poked with a fork, about 15 to 20 minutes.
Add the buttermilk, parmesan cheese, butter, and sea salt to the pot with the hot cooked potatoes and mash using a potato masher until the potatoes reach your desired consistency.